Chipotle Chicken in Cream Sauce

Ingredients:

Chicken

  • 4 Chicken breasts sliced and cut in half (fajita style)
  • 1 t pepper
  • 1 t salt
  • ½ t chili powder
  • ½ t cayenne pepper
  • 1 t cumin
  • ½ C chopped mushrooms
  • 1 large onion sliced
  • 1 red bell pepper cut in half (lengthwise) and thinly sliced
  • 3 cloves crushed garlic
  • 2 T butter
  • ¼ C sour cream
  • 2 chipotle peppers
  • 1 T adobo sauce
  • ½ C heavy whipping cream
  • 1 C chicken broth
  • 2 T butter
  • ¼ C flour

Jalapeno-Cilantro Sour Cream

  • ¾ C Sour cream
  • ¼ C Mayo
  • ¼ C pickled jalapenos
  • 3 t lime
  • ¼ t salt
  • ¼ t pepper
  • Handful of cilantro

Instructions:

Chicken

  1. In a gallon bag, add sliced chicken, pepper, salt, chili powder, cayenne pepper, and cumin. Seal bag and move chicken around until coated evenly (it helps to mix all the spices before adding to bag). Marinate 2 hrs, up to overnight.
  2. Drizzle olive oil in a skillet and saute mushrooms, onions and bell peppers until onions begins to turn translucent and add crushed garlic. Saute for another 2 minutes and set aside in a bowl.
  3. Using the previously used skillet, melt butter and begin sauteing marinated chicken until cooked all the way through. Remove from skillet and add to veggie bowl.
  4. In a blender add sour cream, chipotle peppers, and adobo sauce. Blend until smooth. Pour into a separate bowl and add heavy whipping cream, and chicken broth. Whisk until smooth.
  5. Melt butter in skillet and add flour until mixture until it’s a golden, doughy, consistency.
  6. Pour sour cream mixture into the skillet and cook until sauce has thickened. Add chicken + veggies and mix until everything is evenly coated.

Sour Cream

  1. Add all ingredients into a blender and blend until smooth.
  2. Serve on chicken with refried beans and long grain rice!

{Chef’s tip: here is my favorite refried bean recipe! It. Is. Amazing. I add a little extra jalapeno!} http://www.allergyfreealaska.com/2016/01/03/instant-pot-refried-beans/

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