Pan Seared Chicken with Lemon and Tomatos

• 1 lb boneless skinless chicken breasts, cut into 1/4 inche slices
• 1 egg, beaten with 1 tablespoon water
• 1/2 cup all-purpose flour
• 2 tbsp grated parmesan cheese
• 1 tsp cajun seasoning
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tbsp unsalted butter
• 1 tsp olive oil
• 1/4 cup dry white wine
• 1/2 cup low sodium chcken broth
• 2 tbsp fresh lemon juice
• 1/4 cup cream, heavy, light or half and half. I used heavy cream
• 1 tsp hot sauce, such asgraks brand
• 1/4 tsp black pepper and salt taste
• 2 tbsp chopped fresh basil
• 1 small onion, chopped
• 3 minced garlic cloves
• 1 cup fresh grape tomatos
• 1 Cheddar Cheese Puffs, recipe attached in direction step number #10

1. In a medium bowl whisk egg and water until.well blended
2. Whisk flour, cajun seasoning, parmesan cheese, pepper and salt on a large plate.
3. Place chicken slices in egg mixture.
4. Shake off excess liquid and place in flour mixture to coat lightly.
5. Heat oil and butter in large skillet until hot shake excesse flour off chicken and place in hot pan without crowding.
6. Cook until golden then turn and cook otherside until golden about 3 minutes per side.
7. Remove to a plate and make sauce in pan.
8. Have vegetables ready
9. Add onions and garlic to skillet and soften about 3 minutes.
10. Add wine and cook until.wine is almost gone
11. Add broth, hot sauce, lemon, pepper,tomatoes, cream.and basil.cook.about 5 minutes until tomatoes are soft but still.hold their shape and sauce is lightly thickened.
12. Serve sauce with chicken.
13. Garnish with parmesan cheese.
14. Serve with Cheddar Cheese Puffs if desired.
15. Recipe attached below

chicken breasts, egg, allpurpose, parmesan cheese, cajun seasoning, black pepper, salt, butter, olive oil, white wine, chcken broth, lemon juice, cream, hot sauce, black pepper, fresh basil, onion, garlic, fresh grape tomatos, cheddar cheese

Taken from cookpad.com/us/recipes/358086-pan-seared-chicken-with-lemon-and-tomatos (may not work)