Chipotle Chicken and Mushrooms

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add to shopping list Ingredients

1 chicken breast (boneless and skinless)
4 oz. sliced baby portobello or white mushrooms
1/2 cup Heavy Cream
3 oz. cream cheese
2 chipotle peppers (from a can of chipotle peppers in adobo sauce)
2 tbsp. butter
1/2 cup Milk (or as needed to adjust thickness of sauce)
1/2 cube of chicken bouillion (I use Knorr Suiza)
1/2 clove of garlic - chopped -
salt and black pepper to taste

Preparation

- Slice the chicken vertically in thin (about 1/2 inch) strips.
- Season the chicken with a little bit of salt and pepper (use less than you usually would because the chicken bouillion adds salt too and you don't want it to be salty... so taste as you cook)
- Melt the butter in a non-stick pan, once the butter is melted and warm enough cook the chicken strips there, don't stir, just place the stripes on the skillet, cook them 5 minutes on one side (making sure they cook at least 1/2 way through) - cook uncovered-
- Turn the chicken strips on the other side and add the mushrooms slices, cook for 3 more minutes -your chicken should have a beautiful not too light not too dark golden color on both sides - make sure the mushrooms cook as evenly as possible.
- While the chicken cooks (or you can make the sauce previously to not be in any hurries) you can make the sauce, put the heavy cream, cream cheese, chipotle pepper (start with one pepper and some of the adobo sauce, taste and add more as you like and can handle the heat), some milk (about 1/4 cup), garlic and chicken bouillion in the blender, blend until it looks like a creamy sauce.
- Pour it over the chicken once the chicken has cooked making sure it covers everything, mix it and let it stir for about 5 minutes in low heat to make sure it all gets the flavor, if the sauce is too thick you can adjust with a little more milk, taste and adjust the seasoning if necessary (a little more salt or black pepper as you prefer)

I serve it next to a white rice with vegetables and butter and a fresh lettuce/tomato salad. Enjoy!

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Reviews

9/02/11

rmay says:

Very interesting. I love the concept of the chipotle sauce over the chicken, and you've certainly nailed the perfect side for this dish with rice used in the photo. I've never made a chipotle sauce from scratch like this but you've inspired me to give this a shot. I'll let you know how it works out! :)

11/06/11

user_4ea9854d06ba0 says:

MMM OMG This look's Awsome This Is. Somethin I'll B Makein 4 Dinner This Week !!

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