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Chicken in Chipotle Cream Sauce

Submitted by: Mary on 03/09/2006
2162 views
2.66 avg rating
148 votes
 
 
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Ingredients

4 T TABASCO brand Chipotle Pepper Sauce, divided
3 T Olive oil, divided
1/2 t kosher salt, divided
1/4 t ground white pepper
4 Large, skinned, boned chicken breast

1/2 C sun-dried tomatoes
1 C water
2 Large poblano peppers
4 T butter
1 1/2 C Freshly grated Parmesan cheese
2 C heavy cream
2 T snipped chives

Directions

Combine 2 tablespoons of the TABASCO brand Chipotle Pepper Sauce, 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and the pepper in a small bowl and mix well.



Place chicken in a 1-gallon zip-top plastic bag and pour in chipotle mixture. Seal bag and shake to coat chicken well; marinate in refrigerator at least 4 hours.



Meanwhile, place sun-dried tomatoes in a small bowl and cover with water; let soak 1 hour to rehydrate.



Roast peppers over a medium flame on stove or grill, turning often until lightly charred. (Or, place under broiler until charred, turning often.) Place peppers in a bowl and cover; let stand 10 minutes, then remove skins and seeds. Cut peppers into 1/4-inch pieces.



Drain tomatoes and cut into 1/4-inch pieces.



Melt butter in a 2 1/2-quart double boiler over medium-high heat. Stir in cheese, cream, the remaining 2 tablespoons chipotle sauce, and remaining 1/4 teaspoon salt; cook for 30 minutes, whisking occasionally.



Meanwhile, heat remaining 2 tablespoons olive oil in a 12-inch frying pan over medium-high heat; add chicken and cook for 5 to 6 minutes on each side. Remove chicken from pan and cut into 1/4-inch strips.



Combine tomatoes, peppers, cream sauce in a large mixing bowl and mix well. Spoon into serving bowls and arrange chicken strips on top. Garnish with chives.

Servings

4

Calories

8.75

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Serve over low carb pasta such as Dreamfield's brand or over cooked spaghetti squash.
 
 
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