29 July 2010

If you read this blog very often, you know that I dislike peppers, except for one. For some reason, I have a real aversion to bell peppers, jalapeƱos, etc, but I love the flavor of chipotle, which is a smoked jalapeƱo. You buy it in little cans in the Mexican section of the grocery store. It's packed in a flavorful tomato-based sauce called adobo. A few months ago I made this recipe using that. (I am playing catch-up from all the time I didn't blog while I was pregnant and my baby was born.)

Chicken with Chipotle Pan Sauce

4 boneless skinless chicken breast halves
¼ tsp salt
2 tbsp olive oil
¼ cup shallots, finely minced
1 cup chicken stock
½ cup low-fat sour cream
2 tsp chipotle in adobo, minced
2 tbsp cilantro, chopped

Sprinkle chicken with salt. Heat oil over medium-high heat. Add chicken; cook 6 to 8 minutes or until no longer pink in center, turning once. Remove chicken; cover losely with foil to keep warm.

Add shallots to pan; cook 1 to 2 minutes or until soft. Add stock; boil until reduced to about 2 tbsp. Whisk in sour cream and chipotle. Spoon sauce over chicken; sprinkle with cilantro.

Makes 4 servings.

Nutrition Information
Serving size: 1 chicken breast half with ¼ of the sauce
Calories: 260
Fat: 13g
Sat. Fat 4g
Cholestrol: 85mg
Sodium: 400mg
Carbs: 6g
Fiber: 0g
Protein: 30g

I didn't jot down any specific thoughts about this dish like I usually do, but I remember that I liked it. You can easily control the amount of heat by adding or reducing the chipotle. This is a nice change from the usual chicken dishes.

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