caramelized chicken with jalapeno cream.

4 boneless, skinless chicken breasts

1 teaspoon salt

1 teaspoon pepper

1 tablespoons canola oil

1 jalapenos, seeded and chopped

1 shallot, sliced

2 garlic cloves, minced

2 tablespoons butter

1/2 tablespoon flour (any kind will do, I used whole wheat)

2 Tbsp. low-fat or skim milk

1 6-ounce can fat-free evaporated milk

1 tablespoons finely grated parmesan cheese

Add chopped jalapenos, shallots and garlic to a food processor and pulse until very finely chopped (not pureed). Set aside.

Tenderize chicken breasts if desired and pat completely dry with paper towels. Season on both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon canola oil. Once the oil is hot, add chicken breasts (make sure they are COMPLETELY DRY) and cook for about 8-10 minutes per side, until each side is caramelized and golden. If needed, use the remaining canola oil when flipping the chicken.

While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once sizzling, add in the chopped jalapeno mixture, stirring to coat, and cook for 2-3 minutes, stirring occasionally. Once fragrant (do NOT put your face directly over the jalapenos!), whisk in flour and stir continuously to create a roux. Cook mixture for 1-2 minutes, then add in milks, reducing the heat to medium-low. Continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in parmesan cheese and reducing the heat even more. Once the desired thickness has been reached, turn off heat. Stir every so often – it may thicken even more while sitting – and you can add additional milk to thin it out if needed. Taste and season with salt and pepper as desired.

Serve chicken over rice, vegetables or pasta and top with jalapeno cream. This reheated beautifully for us!

Serving Size: 4- 4oz pieces