Green Chile Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients for the sauce:
2 tbsp. butter
1 1/2 tbsp. flour
1 cup chicken broth
1/2 cup sour cream
1 tbsp. chopped cilantro
Salt and pepper to taste
Ingredients for the chicken:
5 thinly sliced chicken breasts
1 cup flour
2 eggs
2 cup Panko bread crumbs
2 tbsp. Canola oil (may need to add a little more when needed)
5 Hatch roasted whole green chilies (skin, seeds and stems removed)
Jack cheese slices
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Directions: |
Directions:Start off by making this simple sauce and set aside:
Melt the butter in a small saucepan on medium/low heat. Whisk in the flour. Slowly whisk in the chicken broth. Bring it to a slow simmer. Once it thickens a little, gently whisk in the sour cream and toss in the cilantro. Season with salt and pepper. Turn heat off and set aside.
For the chicken:
Season chicken on both sides with salt and pepper. Dredge the chicken in flour, egg, and Panko bread crumbs.
Heat the oil over med/high heat and place the dredged chicken in the skillet and brown on both sides - about three minutes on each side. Transfer to a cooling rack placed over a cookie sheet.
Place a few spoonfuls of sauce on the chicken, then add the green chile, and top with the cheese. Place in a 350 degree oven for about 10 minutes to finish cooking or until your chicken reaches the internal temperature of 165. I used THINLY SLICED chicken breasts which work great because it takes the step of pounding your chicken out and the thickness of the chicken cooks so evenly and quickly. Garnish with cilantro and enjoy! |
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