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
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
- Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Set aside.
- 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.
- 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.
- Serve chicken over rice, vegetables or pasta and top with jalapeno cream.
Source: How Sweet It Is