Caramelized Chicken with Jalapeno Cream

Last night, Brandi and Katie came over for Valentine’s Day dinner. After going through a list of possible entree options, we all agreed upon this chicken dish from Jessica over at How Sweet It Is. It was a great choice because it was ready in about 30 minutes, which is perfect for a weeknight dinner, and the sauce was very creamy and flavorful. I would’ve sworn it was made with heavy cream if I hadn’t known otherwise.

We served this over a bed of brown rice. For side dishes Katie brought over a salad and homemade dressing with lemon zest, and Brandi made black beans with a cojita cheese mixture for topping. Everything worked together wonderfully! It was a great meal with friends :-). And then we watched 50/50 to test out our tear ducts. Don’t worry they are fully functional for all three of us.

P.S. I cannot wait to share dessert with you tomorrow!

One year ago: Chocolate Covered Cherries

CARAMELIZED CHICKEN WITH JALAPENO CREAM

Serves 4

Ingredients:

2 jalapenos, seeded and chopped

1 shallot, sliced

2 garlic cloves, minced

4 boneless, skinless chicken breasts

1 tsp salt

1 tsp pepper

2 Tbsp canola oil

2 Tbsp butter

1 Tbsp flour (any kind will do, I used whole wheat)

1/4 cup low-fat or skim milk

12-oz. can fat-free evaporated milk

2 Tbsp finely grated Parmesan cheese

Directions:

1. Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Set aside.
2. Tenderize chicken breasts if desired and pat completely dry with paper towels. Season on both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon canola oil. Once the oil is hot, add chicken breasts (make sure they are COMPLETELY DRY) and cook for about 6-8 minutes per side, until each side is caramelized and golden. If needed, use the remaining canola oil when flipping the chicken.
3. While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once sizzling, add in the chopped jalapeno mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally. Once fragrant (do NOT put your face directly over the jalapenos!), whisk in flour and stir continuously to create a roux. Cook mixture for 1-2 minutes, then add in milks, reducing the heat to medium-low. Continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in Parmesan cheese and reducing the heat even more. Once the desired thickness has been reached, turn off heat. Stir every so often – it may thicken even more while sitting – and you can add additional milk to thin it out if needed. Taste and season with salt and pepper as desired.
4. Serve chicken over rice, vegetables or pasta and top with jalapeno cream.

Source: How Sweet It Is