4 chicken breast halves 1 teaspoon Cajun seasoning, divided Salt and pepper 2 tablespoons olive oil 1/2 red bell pepper, sliced 4 to 6 green onions, with a few inches of green, sliced 1 1/2 cups chicken broth 1/4 cup dry white wine 1/2 cup heavy cream 1 tablespoon butter 1/2 cup chopped cilantro 1/2 cup halved cherry tomatoes

Preparation
Wash chicken; pat dry. Put chicken breasts between sheets of plastic wrap and flatten to an even thickness of about 1/4-inch. Sprinkle with salt and pepper and about half of the Cajun seasoning.

Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken. Cook, turning, until juices run clear when chicken is pricked with a fork and both sides are browned. Remove chicken to a plate; set aside.

Add green onions and red bell pepper to the drippings. Cook, stirring, until vegetables are tender, about 1 minute. Add chicken broth and wine; bring to a boil. Simmer until juices have reduced to about 1/2 cup. Add the cream and continue simmering to reduce slightly. Stir in tomatoes and cilantro, along with remaining Cajun seasoning. Taste and add salt and pepper, if necessary. Cook for 1 minute. Add chicken, cover, and heat through.