The sauce for this chicken is the bomb! The spicy flavor with just the right touch of tang complements the creamy texture. The sauce would also pair well with beef tenderloin or steak. This one is a keeper!
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 – 3 Tbsp. extra virgin olive oil
2 – 3 jalapenos, minced fine (seed them for a milder flavor, but leave the seeds in for a spicier flavor)
2 onions, cut in half and sliced
2 tsp. garlic, minced
2 Tbsp. butter
1/2 cup chicken broth
1/4 cup salsa verde
4 oz. cream cheese (a half block)
1/2 cup sour cream
1 Tbsp. lemon juice
Instructions
Salt and pepper the chicken on both sides. In a medium skillet brown the chicken in the olive oil. Remove the chicken from the pan and set aside.
In a food processor or blender, mince the jalapenos. In the same pan that you browned the chicken, melt the butter. Add the minced jalapeno, garlic and sliced onion and sauté until translucent. Add the chicken broth and salsa Verde. Bring to a boil.
Stir in the cream cheese and sour cream.
Stir until the mixture is smooth and creamy. Add salt and pepper to taste and stir in the lemon juice. Add the chicken back into the sauce. and spoon the sauce over the chicken. Place a lid on the pan and cook for 5 -7 minutes. Serve the sauce over the chicken, making sure that each chicken breast has plenty of vegetables.
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