"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CHICKEN- CHIPOTLE CHILI CHICKEN AND MUSHROOMS Recipe

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This recipe for CHICKEN- CHIPOTLE CHILI CHICKEN AND MUSHROOMS, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless, skinless chicken breast halves, pounded to even thickness
2 TBL Chipotle Chile Pepper (powder McCormick Gourmet Collection)
Sea Salt to taste
1 clove chopped garlic
2 cups slice mushrooms
2 cups Mexican crema or heavy cream, I like the Crema
2 TBL Butter
1 TBL Canola Oil

cup chopped cilantro

Directions:
Directions:
Salt chicken rub Chipotle powder on all sides of the chicken. Saute chicken on med high, in butter and oil on both sides until brown, about 3 minutes a side. Remove to a plate. Saute mushrooms and garlic until soft, add more butter and oil if necessary. Stir in Crema and blend well. Carefully return chicken to pan, keeping top of chicken out of the sauce to retain chili color. Simmer until chicken is cooked through about 10 minutes. Spoon sauce on bed of fettuccini or rice, top with chicken, sprinkle with cilantro.

Chicken and sauce pretty pink so serve with a very green vegetable like broccoli for contrast.

 

 

 

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