CHICKEN IN CREAMY JALAPEñO CHEESE SAUCE

Chicken in Creamy Jalapeño Cheese Sauce image

Provided by Francine Lizotte

Categories Chicken

Time 30m

Number Of Ingredients 17

1 Tbsp olive oil
1 Tbsp clarified butter
2 large boneless, skinless chicken breasts, cubed into bite-size
freshly ground black pepper, to taste (i always use mixed peppercorns)
ground himalayan sea salt
1/2 c white onions, finely chopped
1/2 c red peppers, finely chopped
2/3 c jalapeno peppers (about 3 peppers), seeded, membranes removed and finely chopped
2 large cloves garlic, pressed
1 tsp ancho chili powder
1 tsp ground cumin
1 c low-sodium chicken broth
1/2 c 35% heavy cream
1 c aged cheddar cheese, grated
2 tsp (heaping) cornstarch in 1/3 cup cold water
1/8 tsp smoked paprika per serving
1 Tbsp chopped fresh parsley, for garnish

Steps:

1. In a large skillet over medium heat, combine oil and butter. When hot, add chicken and sauté for 2 minutes or until no longer pink. Transfer into a bowl, using a slotted spoon.
2. Return skillet and the juices on the stove. When liquids simmer, add onion, red and jalapeño peppers; sauté until soft, about 2 ½ to 3 minutes. Add garlic and sauté for 1 minute; season with ancho chili powder and cumin, stirring for 30 seconds.
3. Pour in chicken broth and heavy cream; stir until combined. Carefully transfer mixture into a blending jar and process until smoother, leaving small chunks in the sauce. Return to skillet and when simmers again, add cheese. After melted and well mixed, return chicken cubes and its juice, stir and cook for 10 minutes.
4. To thicken the sauce after cooking time is over, add cornstarch mixture and stir. Spoon chicken mixture over a bed of rice and sprinkle with smoked paprika and parsley. Makes 4 servings
5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jwVEX9rypAY