Chipotle Chicken, Creamy
* * * * *
You can be first to rate this post
Author kusuma53 Yield No Value
Published Sep 2, 2007 Cooking Time 1 hour
Recipe Type Appetizers Preparation Time 30 min
Ingredient Chicken Standing Time 1 hour

Recipe of Chipotle Chicken, Creamy

Ingredient Name Quantity Unit
Chipotle Chilies In Adobo 2, 3 Can
Finely Chopped 2 Tablespoons
Crème Fraîche 1 1/4 Cup
Skinless And Boneless Chicken-breast Halves 1 1/3 Numbers
Chicken Stock 1/4 Cup
Spinach, Stems Removed, Well Rinsed 6 Cup
Salt To Taste

Directions

1. Place the chopped canned chipotles and 2 tablespoons thick cream in a small bowl, and mix to combine.

2. Place the chicken in a large bowl, and pour the chipotle mixture over it, making sure to coat the chicken well. Cover with plastic wrap, and transfer dish to the refrigerator. Marinate the chicken 2 to 3 hours. 

3. Heat the broiler. Place the chicken breasts in a baking dish (preferably earthenware) just large enough to accommodate them. Place the baking dish 6 inches away from the broiler, and broil chicken until deep brown in color, about 4 to 5 minutes.

4. Remove dish from broiler. Turn chicken breasts, and drizzle remaining 1 cup plus 2 tablespoons thick cream around the chicken. Return the dish to the broiler, and broil until chicken is deep golden and no longer squishy when you lightly press it with your finger, 4 to 5 minutes more.

5. Transfer the chicken breasts to a warm platter, and transfer platter to a warm oven.

6. Scrape the cream mixture from the baking dish into a medium-large saucepan. Add the chicken stock and the spinach. Bring the mixture to a boil over high heat, and cook, stirring constantly, until the spinach has wilted and the cream has reduced and thickened, about 3 minutes. Season mixture with salt, and serve creamy spinach with the broiled chicken.
Posted Sep 2, 2007

You need to be logged in to add comments.

Click here to login into your account.

0 Comments