Caramelized Chicken with Jalapeno Cream.
Good. Because I was going to tell you anyway.
First up.
Chop up some jalapenos and other good stuff. Saute them in a little butter. Don’t stick your face over the pot. That is… unless you want to feel what it’s like for your entire head to burst into flames.
Caramelize some chicken. Yesss…. caramelize it. No secret over here that I like to caramelize, well… everything. I want to caramelize my life.
Then that whole jalapeno saute thing? Turn it into a creamy sauce. A fairly lighter creamy sauce, that is. Yep yep yep. It can be done.
Dump that sauce all over the CARAMELIZED chicken.
Mmmm. Let’s say it again. Caramelize.
Comfort food at it’s finest!
Isn’t that what life is all about? At least mine is.
And don’t worry about this meal being super spicy because frankly – it’s not. Not at all. The jalapenos are seeded and you simply get a touch of heat at the end of each bite. Just a leeeetle tiny bit. The flavor just about punches you in face though, so uh… watch out for that.
Caramelized Chicken with Jalapeno Cream
serves 4
4 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons canola oil
2 jalapenos, seeded and chopped
1 shallot, sliced
2 garlic cloves, minced
2 tablespoons butter
1 tablespoon flour (any kind will do, I used whole wheat)
1/4 cup low-fat or skim milk
1 12-ounce can fat-free evaporated milk
2 tablespoons finely grated parmesan cheese
Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Set aside.
Tenderize chicken breasts if desired and pat completely dry with paper towels. Season on both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon canola 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 canola oil when flipping the chicken.
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. Once fragrant (do NOT put your face directly over the jalapenos!), whisk in flour and stir continuously to create a roux. 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. 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.
Serve chicken over rice, vegetables or pasta and top with jalapeno cream. This reheated beautifully for us!
Note: I got the idea to try out evaporated milk from Pam’s recent video post!Â
P.S. you can’t even imagine how amazing that rice up there gets with the cream and stuff… oh mylanta.
221 Comments on “Caramelized Chicken with Jalapeno Cream.”
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Made this dish (FINALLY!) on friday night – and man am I sad I waited so long! It’s so delicious! I can’t wait to have it again! I made a sandwich over the weekend on a pretzel roll and used the cream as a dipping sauce – AMAZING!! love love Love this recipe!!!
I made this last night and it was FANTASTIC!! Thank you for an awesome new recipe! The boyfriend thanks you too :)
it was great, jess! thanks for the recipe. love you! OH and by the way.. learn WTF caramelization means and how to use apostrophes. SHEESH. (what the haters?)
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Your recipes are always delicious and your pictures are beautiful. I’m making this recipe tonight. I hope by now you are able to ignore all the awful comments, because most of us genuinely love reading everything you write.
looks gorgeous… can’\t wait to try it! Thank you for sharing! :-)
CARAMELIZZZED,,,,,,,,,, Nope it’s not :)
But let’s say it again,,,,,,,,,CAAAAARAMELIZZZZED,,,,,,,,, Still no.
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I don’t care if it’s called caramelization or not. Made this twice and it’s delicious!
I was so excited when I saw this on Pinterest! I added it to my menu for this week – I was going to make caramelized onion & sweet pepper quesadillas with the jalapeno cream to drizzle over for extra flavor. I don’t know what I did wrong though but I could never get my sauce to thicken :( I followed your recipe pretty much to the letter so I’m guessing it was a matter of my own patience that caused the fail – I am horrible at standing there ‘constantly stirring’ something ;)
I’ll just have to try again! :) Thanks for sharing such inspiring recipes!
I made this for dinner tonight and it was great! I did have a problem with the sauce thickening like others had mentioned, but i added another tablespoon of flour, let it sit and it thickened nicely. :)
wowwwwwwwwwwwww
Tried it out several times, always make extra sauce to keep to dip random stuff in because its AMAZING. Kudos
Okay, fo’ serious… I’ve been wanting to make this recipe for 8 months – ever since you posted it. Last night… I finally did. Let me preface the following comment by saying I am food-blog crazy. I have hundreds of recipes bookmarked and have “auditioned” many, most of which have been adapted from a legit recipe… and to much dismay, most turn out with unfortunate results. This recipe was amazing. Even with a few tweaks (the addition of more jalapeno, ‘cos we like it hot!), it turned out peeeerfect.
P.S. I’m pretty sure that if Ted Allen is allowed to call a protein “caramelized”, you are, too. Haters gon’ hate. http://www.foodnetwork.com/recipes/caramelized-pork-loin-recipe/index.html
I got started making this and realized darnit, I forgot the evaporated milk! I used 8 oz of lowfat sour cream instead and it came out scrumptious. Husband looked over at me while eating it and raised his eyebrows and said, “April… WOW.” Next time I’ll try it the way it’s written, but just in case someone else makes the same silly mistake I did, it’s a totally doable substitution.
Thanks! I was wondering if I could sub Greek yogurt, and yours was the first comment I saw! Perfect! :)
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I didnt like it, the sauce was not flavorful enough and was a little sweet for my taste. I followed it accordingly. I do not think the recipe was wrong.. it just wasnt what I thought it would be.
Oh dear Lord Savannah – did you use condensed milk instead of evaporated? Condensed is sweetened, evaporated (which is used in the recipe) is not. I don’t see anything in the recipe that would make this sauce sweet.
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After pinning this recipe awhile ago I finally made it for dinner tonight. It was so easy and so delicious! I think I might add more cheese next time and I also liked another suggestion to use cilantro, lime, and avocado to the dish. Since my boyfriend loves spicy food we also kept the jalapeno seeds and the heat really added depth to the dish. I will definitely be making this sauce again for chicken and fish!
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So, it was a long time ago–but the night my then boyfriend and I made this, he proposed to me :) So we call it our engagement roux!
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