CARAMELIZED CHICKEN WITH JALAPENO CREAM

CARAMELIZED CHICKEN WITH JALAPENO CREAM image

Categories Chicken

Yield 4

Number Of Ingredients 11

2 boneless, skinless chicken breasts (8 oz each)
1/2 tsp salt
1/2 tsp pepper
1 Tbsp canola oil
1 jalapeno, seeded and chopped
1 garlic cloves, minced
1 Tbsp butter
1/2 Tbsp flour
2 Tbsp low-fat or skim milk
1/2 (12 oz) can fat-free evaporated milk
1 Tbsp finley grated Parmesan cheese

Steps:

-Add chopped jalapenos 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 Tbsp 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, 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.