1-First, slice 2 large chicken breasts horizontally in half to create 4 steaks, then pat them dry for even browning.

2-Heat 1 tablespoon of the divided canola oil in a skillet over medium heat, then add the chicken steaks and cook for 4-5 minutes per side until golden and nearly cooked through.

3-In another pan, melt the 1/4 cup butter over medium heat and add the 4 cloves of finely chopped garlic, sautéing for 1 minute until fragrant.

4-Stir in the homemade Cajun seasoning: mix 2 teaspoons of brown sugar or substitute, 1 1/2 teaspoons of mild paprika, 1 teaspoon of dried oregano, 1 teaspoon of salt, 1/2 teaspoon each of garlic powder, onion powder, chili powder, and cayenne pepper, plus 1/4 teaspoon of cracked pepper.

5-Add the cooked chicken to the butter and garlic mixture, pouring in the 1/2 cup of low sodium chicken stock broth to create a sauce, and simmer for 5 minutes to blend the flavors.

6-Use the remaining 1/2 tablespoon of canola oil if needed to prevent sticking, and adjust seasoning to taste for the perfect spice level.

7-Once done, remove from heat and let it rest for a minute before serving to lock in the juices.