|Smothered Chicken in Creamy Mushroom Sauce|
In a small bowl, mix together the flour and the Jalapeno seasoning. Set aside 1 tbsp of the flour mixture for later.
In a ziploc-type bag, place chicken and the rest of the flour mixture. Zip top and shake well to coat all chicken breast halves.
Melt butter in heavy skillet (cast iron preferred). Add oil. Place over medium-high heat. Add chicken and cook for 4 minutes on each side until browned. Transfer chicken to a plate when browned.
Add mushrooms, onion and salt and pepper to skillet. Saute until mushrooms are browned. This should take about 5 minutes. Mix in the reserved flour mixture; cook for another minute. Add cream, milk and broth to skillet. Also include any accumulated juices from the chicken. Reduce heat to medium-low. Simmer chicken, uncovered, for 5 minutes, until chicken is cooked through and sauce is thicker. Season with salt and pepper.
Serve with rice pilaf or mashed potatoes.
Original recipe called for other spices that I wasn't too fond of. Decided to use one of the seasoning mixes I brought home from FL - Konriko Jalapeno All-Purpose Seasoning.
So, the chicken was dredged in the Konriko and flour and then sauteed until browned. Then I made the sauce. It was really delicious with a tiny bit of heat. Of course, for those who don't like mild, you could use some other chile powder with the flour and go from there.
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