Chicken with Chipotle Cream

Chicken with Chipotle Cream

Makes 4-6 servings


2 pounds skinless chicken breasts or tenders, or boneless skinless thighs, brined and grilled

Sea salt and pepper to taste
2-3 tablespoons unsalted butter
1 tablespoon vegetable oil
1 medium  or ½ large onions, chopped
3-4 cloves garlic, finely chopped
2 chipotle chiles in adobo sauce with some sauce, pureed (canned)
1 pint heavy cream
¼ cup white wine or broth
Sliced fresh mushrooms
Sliced fresh zucchini
Hot cooked pasta

Preheat oven to 350 degrees F.

Melt the butter with the oil in a sauté pan or wide saucepan over medium heat. Add onion and garlic and cook gently until soft. Do not let the garlic burn!  Add the wine or broth and simmer for several minutes.  Season with salt and pepper.  Purée the chile with its sauce, and add the chiles and cream to the onion mixture.  Bring to simmer.  Taste and adjust seasonings for salt and pepper.

Place chicken in large baking pan.  Pour sauce over the chicken. Bake at 350 for 20-40 minutes (longer if the using leftover cold chicken, shorter time if it has been freshly grilled).  

  • Sliced mushrooms (8 oz or so) and zucchini (1 large or 2 small, sliced) can be added with the onion.  Combine with the chicken for a low-carb delight!
  • Chipotle powder (1-2 tsp, to taste), smoked paprika (1/2-1 tsp) and a pinch of cumin can be substituted for the canned chiles and adobo sauce.

The sauce can be made in a large frying pan, then the chicken and, if desired, cooked, drained pasta tossd with the sauce for a one-dish meal.
The cream sauce is also excellent served over grilled shrimp or halibut.  Garnish with diced fresh tomatoes.
This can be made with chipotle powder, if you have no chipotle peppers on hand.  

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