Thursday, February 9, 2012

Creamy Jalapeno Chicken

I needed something new and interesting for supper this week to get myself out of the rut I have been in lately. When I came across a recipe for Jalapeno Chicken on How Sweet Eats, I knew this was perfect as I love jalapenos. There isn't a lot of color in this dish (veggies on the side sort of make up for this) but it is very tasty.

Creamy Jalapeno Chicken

4 boneless, skinless chicken breasts
2 tablespoons sunflower/safflower oil
2 jalapenos, seeded and chopped
1 shallot, sliced
2 garlic cloves, minced
2 tablespoons butter
1 tablespoon flour (any kind will do, I used whole wheat)
1/4 cup skim milk
1 12-ounce can fat-free evaporated milk
2 tablespoons finely grated parmesan cheese

1.Finely chop the jalapenos, onions and garlic. This is easiest done with a food processor, just give it a couple of pulses and you are done. Keep these for later.
2.In a pan, heat the oil and add the chicken breasts (seasoned with salt and pepper if you would like). Cook the chicken for 8 to 10 minutes a side, the chicken should be cooked through and browned on the outside.
3.While the chicken cooks, add the butter to a small saucepan on medium heat. Cook the jalapeno/onion/garlic mix for 2-3 minutes (will the a little soft and fragrant).
4.Add the flour to the butter vegetable mix and stir (the butter and flour will become a thick paste) and cook for 1 minute.
5.Slowly whisk in the milk and evaporated milk to the butter/flour/vegetable mixture, allowing it cook and thicken. Cook for 6 to 8 minutes until thick and add the parmesan cheese. If you want it to be a thicker sauce, turn the heat to low and leave it cook for a couple more minutes.
6.To serve, place sauce on the chicken.

Yum! I loved this and the sauce was fantastic with rice (I even ate just the sauce on rice for leftovers the next day). This meal will be in my regular rotation of meals from now on, it was easy to make and made a tasty dinner.

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