Caramelized Chicken with Jalapeno Cream

Thank goodness the weekend is here!! And I must say that I have been anxiously awaiting this post, because I couldn't wait to share this amazing recipe with you!! I knew as soon as I saw it on Jessica's blog, that it had to go on my menu right away!! If you haven't noticed by now...and shame on you if that's the case...I really love spicy things, especially sauces, so topping crispy, caramelized chicken with a creamy jalapeno sauce was too perfect to pass up!!

I had a little trouble thickening my sauce up, but I believe that was user error (temp while cooking) and I eventually got it right! And I was not disappointed with my finished product...the chicken was so good, and the sauce made it's way to all of the components on my plate before I was done!! I like to share the sauce love with my veggies, what can I say? Jessica has so many great recipes, so you should try this one out and then swing over and check out her blog!

Caramelized Chicken with Jalapeno Cream

Source: How Sweet It Is

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 2 jalapenos, seeded and chopped
• 1 shallot, sliced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 tablespoon flour
• 1/4 cup low-fat or skim milk
• 1 12-ounce can fat-free evaporated milk
• 2 tablespoons finely grated parmesan cheese

Preparation

1. Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Set aside.
2. Tenderize chicken breasts and pat completely dry with paper towels. Season on both sides with salt and pepper.
3. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once the oil is hot, add chicken breasts (make sure they are COMPLETELY DRY) and cook for about 8-10 minutes per side, until each side is caramelized and golden. If needed, use the remaining oil when flipping the chicken.
4. While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once sizzling, add in the chopped jalapeno mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally.
5. Once fragrant (do NOT put your face directly over the jalapenos!), whisk in flour and stir continuously to create a roux.
6. Cook mixture for 1-2 minutes, then add in milks, reducing the heat to medium-low. Continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in parmesan cheese and reducing the heat even more.
7. Once the desired thickness has been reached, turn off heat. Stir every so often – it may thicken even more while sitting – and you can add additional milk to thin it out if needed. Taste and season with salt and pepper as desired.