Tuesday, April 10, 2012

Caramelized Chicken with Jalapeno Cream

It's late...and I have to be up bright and early in a couple of hours. So let's just get to it, shall we? 

This sauce is incredible! Despite being a cream sauce, it tastes somewhat light and it has a refreshingly subtle jalapeno taste (says the one with oh-so-heavy spicy hand). I paired it with spicy fried rice, but Ryan and I both agreed, it would be better with pasta next time. It's yummy...make it!

Start by pulsing fresh jalapenos, shallot, and garlic in the food processor. Try not to lean over the top, to take in it's beauty, as I did. The shallot/jalapeno fumes will punch you in the face and make your eyes water uncontrollably. You've been warned.

Caramelize your chicken in a hot skillet. (Why do I stress so much about cooking chicken in a skillet? This poor chicken was cut into about 5 times. I had to be sure!)

Melt butter in a saucepan. Add jalapeno/shallot mixture. Cook for a couple of minutes, then add flour to create a roux.

Add in milk, stir. Add in wine, stir. Add in cheese, stir. The sauce will thicken and you will flavor it with salt and pepper. Then you will be left with this creamy deliciousness to drown your chicken in.

Caramelized Chicken with Jalapeno Cream

Adapted from How Sweet It Is
  • 4 boneless chicken breasts
  • 2 Tbsp. canola oil
  • 2 jalapenos, seeded and chopped
  • 1 shallot, sliced
  • 3 garlic cloves, roughly chopped
  • 3 Tbsp. butter
  • 1 Tbsp. flour
  • 1/4 cup milk
  • 1 (12 oz.) fat-free evaporated milk
  • Splash of white wine (I used Chardonnay)
  • 2/3 cup grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
Add chopped jalapenos, shallot, and garlic to food processor. Pulse a few times, until very finely chopped (not pureed).

Tenderize chicken breasts. Pat the chicken dry with paper towels. Season, both sides, generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook for 8-10 minutes each side. Chicken will brown on the outside, make sure the center is cooked through.

While chicken is cooking, heat butter in a small saucepan over medium heat. Once butter is completely melted and bubbling, add jalapeno mixture and cook for 2-3 minutes; stirring occasionally. Add in flour and stir constantly, creating a roux. Cook for another minute or so. Add in both types of milk, then reduce heat to medium-low. Simmer for 6-8 minutes, stirring occasionally, until mixture begins to thicken.

Add a splash of white wine to the cream sauce. Stir in Parmesan cheese, then reduce heat to low. Season with salt and pepper to taste. Let sit until desired thickness.

Serve chicken, atop rice or pasta, then drown in jalapeno shallot cream sauce. Yeah baby!

Thanks Jessica @ How Sweet It Is for sharing this rockstar recipe!

I'm sharing this tasty dinner over at 52 MantelsCrafty Scrappy Happy, and Crumbs and Chaos.


  1. Wow, what a yummy looking sauce. I agree jalapenos can get you, but they are delicious.
    Can't wait to try this.

  2. OH YUMMY... sounds wonderful
    I will be trying this soon. We do a similar version with fish but not witch chicken :)


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