Tuesday, August 7, 2012

Creamy Southwest Chicken

Serves 4

1 pound boneless, skinless, free-range, organic chicken breasts
1/4 cup minced onion
2 cloves minced garlic
1 Jalepeno Pepper, seeded and diced
Optional: small amount of chicken stock
1/4 cup cream
1/3 cup shredded cheddar or jack cheese
olive oil
salt, pepper
  1. Heat large skillet with oil
  2. Cut the chicken into bite sized pieces and season with salt and pepper.  Saute' till brown on both sides, adding onions about half way through.
  3. Add garlic and pepper, cook for another minute.
  4. If needed, deglaze the pan with a little water or chicken stock.
  5. Add the cream and simmer until chicken is done and sauce is thickened.
  6. Top with cheese and serve when cheese melts.
This is great garnished with avocado slices and cilantro.

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