Monday, May 28, 2012

Pan Seared Chicken with Jalapeno Cream Sauce

There are a couple of things that I always have in the freezer. One of those is boneless skinless chicken breasts. I love how I can buy them in bulk, how versatile they are, and how quickly they defrost. 
However, sometimes chicken can get old. It doesn't sound as appealing as, oh, going out for Torchy's Tacos or Texas Roadhouse. 
Well, this sauce is a game changer. It's spicy and a little sweet and so creamy. And I think it makes the world go round. If you devein the peppers, it's a very mild sauce so leave those in if you like a little kick.
We served it with brown rice and steamed broccoli, but it would be delicious with an avocado salad, quinoa, or potatoes as well! 

What You'll Need:
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons canola 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 low-fat or skim milk
  • 1 12-ounce can fat-free evaporated milk
  • 2 tablespoons finely grated parmesan cheese

What To Do:
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 8-10 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. 

recipe from How Sweet Eats
new favorite recipe source.
Check her out!


  1. This looks SO good! :) Have you heard of the restaurant Chuy's? They have a creamy jalepeno sauce that I just about drink with a straw! I've been wanting to try my own version of it - now I'll just try yours! :)

  2. Oh man.... this sounds SO good! I can't wait to try it!

  3. So yummy!!! The sauce sounds amazing! Hubs would love this one!


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