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Welcome to Riches to Rags by Dori! This is a place where I share my experience with raising teenagers, juggling family and work, essential oils, farm life, chickens, food and more of the things that I love.

Tuesday, March 27, 2012

Caramelized Chicken with Jalapeno Cream Sauce



 


Caramelized Chicken with Jalapeno Cream Sauce


Welcome back to Wyoming. We had some strange weather here today. This morning was beautiful and sunny, then all the sudden a nasty dust storm with dark clouds pounded through then it rained sideways. After that it snowed for a while and then cleared up and this is a picture from my backyard. Crazy Wyoming weather. 




That was OK with me because I was in the kitchen cooking all day for several different posts. One of which is the Caramelized Chicken with Jalapeno Cream Sauce. Oh my goodness, this sauce has such and amazing flavor to it, I have never made anything like it.  My husband loves Jalapenos and this was a huge hit with him. You can serve the chicken over rice, noodles, vegetables or just eat it plain. I took a few pictures of the process for you. 



Ingredients

4 Chicken Breasts
2 Jalapenos
2 T. Butter
1 Heaping T. of any Flour
2 Minced Cloves of Garlic
1 12 oz. can of Evaporated Milk
1/4 Cup Milk
Salt and Pepper
1 T. Canola Oil
1/4 Cup Parmesan Cheese
1 Shallot (optional)


Directions:

Heat a large skillet over medium-high heat and add 1 tablespoon of Canola Oil. Once the oil is hot, add the chicken breasts (make sure they are completely dry first) then cook for about 8-10 minutes each side until chicken is caramelized and golden. 


Finely chop two jalapenos with the seeds taken out.While the chicken is cooking heat a small sauce pan over medium heat and add the two tablespoons of butter. Once butter is sizzling add the jalapenos and minced garlic. You can also add shallots if you want as well. I didn't this time.  Stir the jalapenos to coat and cook for about 2-3 minutes, stirring occasionally. 



Once you start to smell the jalapenos (DO NOT stick your face over the jalapenos, very bad idea) whisk in the flour and stir continuously to create a roux. Cook for about two minutes. 


Add the can of Evaporated Milk and 1/4 cup of milk and reduce heat to medium-low.


Continue to stir until mixture starts to thicken. (6-8 minutes) then add in Parmesan cheese and reduce heat to even lower. Once you have reached the desired thickness turn off the stove. Stir every so often and you will start to see it thicken. If it thickens to much add a tiny bit of milk at a time to get the consistency you want. Season with Salt and Pepper to taste. This is when you will realize the amazing taste you just created. You can see in the picture the chunks of jalapenos. I chose to eat them with chunks. If you don't want the chunks you put them in the food blender and chop up the jalapenos, shallot and garlic in the first step but I personally like it with the chunks. 



I served it over noodles and a side of bread.  I topped it with a sprinkle of Parmesan cheese and a little pepper. You can do rice, veggies, etc. Your choice. The sauce is what makes all the difference and it isn't hot (spicy). It has just a little kick to it but barely any at all. It is perfect and I hope you love it.

Thanks so much for stopping by! I appreciate all your support.
Dori




5 comments :

  1. Hi, Dori! This recipe looks amazing! We're getting ready to give it a try, but I have a couple of questions:
    1 - We don't have whole cloves, we only have dried ground cloves. Is this an acceptable substitute, and if so, how much should we use?
    2 - I didn't see the cloves in the instructions (only in the recipe list). Are they added with the evaporated milk, or did I just miss them somewhere else in the instructions?

    Thanks so much for your help and your beautiful recipes!

    Cyndi

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  2. Hi Cynthia, You can just add the garlic cloves in with the jalapeno's when you put those in the pan. You can use the dried cloves, I would do about 1 teaspoon. You are gonna loves this! Let me know how it turns out.

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  3. Dori, thank you for the recipe. I used non-fat evaporated milk and shallot. I also baked the chicken instead of frying it. Served it up with a side of Spanish rice and it was great. Also, I did not see Parmesan cheese in the ingredients list (mentioned later during directions) nor how much to add, but guessed and used 1/4 cup and it turned out fine. Thank you so much for sharing!

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  4. Thanks for pointing out the Parmesan! I fixed it. So glad you like it! Spanish rice sounds wonderful!

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  5. this recipe should say 2 cloves of garlic - not just 'cloves'. I hate cloves and almost didnt try it until someone pointed out that you meant garlic. Had I read through I would have gotten it - but once I saw cloves I closed the window right away. lol.

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