Chicken With Chipotle Cream Sauce Recipes

CHIPOTLE CREAM CHICKEN

Steps:

• Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
• Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.

CREAMY CHIPOTLE CHICKEN

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

CHIPOTLE CHICKEN

Steps:

• Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
• Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
• Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.

CHICKEN IN CREAMY CHIPOTLE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
• Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
• Remove chicken from oven and let rest 5 minutes covered with the foil.
• Place chicken in individual serving plates and spoon sauce to cover. Serve.

SOUTHERN FRIED FREE-RANGE CHICKEN WITH A SOUTHWEST CHIPOTLE CREAM SAUCE

Steps:

• In a medium sized bowl, beat together 2 eggs. Dip the chicken breasts in the eggs, and then dredge in flour. Fill a medium sized pan halfway with vegetable oil and heat. When the oil is hot, place the chicken breasts in the hot oil and fry on both sides until cooked through. Season with salt and pepper.
• Top the fried chicken with chipotle cream sauce and serve with pecan rice and wilted spinach.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Chipotle Cream Sauce:
• 1 can chipotles in adobo
• 1 cup heavy cream
• 1 cup sour cream
• Mix together heavy cream, sour cream, and chipotles in blender (use 2 chipotles for medium hot, 3 for spicy hot). Pour into a small saucepan and bring to a simmer.

CHICKEN WITH CHIPOTLE CREAM SAUCE

Steps:

• Melt butter in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until golden brown on both sides.
• Add onions and garlic; cook 5 min. or until tender, stirring occasionally. Reduce heat to medium; cover. Cook an additional 20 min. or until chicken is cooked through (180°F). Remove chicken to platter; cover to keep warm.
• Stir sour cream, chipotle peppers and olives into skillet. Cook, uncovered, 10 min. or until heated through, stirring occasionally. Pour sauce over chicken; sprinkle with the parsley.

CHICKEN IN CHIPOTLE SAUCE WITH POTATOES

Steps:

• Blend first 4 ingredients in blender until smooth.
• Cook chicken in Dutch oven or deep large skillet on medium heat 3 min. on each side or until browned on both sides. Remove from pan; discard pan drippings. Add potatoes and onions to pan; cook 3 min., stirring frequently. Return chicken to pan. Add chipotle sauce; stir to evenly coat. Cover.
• Cook on low heat 20 min. or until chicken is done (165ºF) and potatoes are tender. Top with cilantro.

CHIPOTLE CHICKEN WITH TASSO CREAM SAUCE

Steps:

• Mix the chicken with the chipotle and ancho chile powders, cilantro, cumin, salt and pepper. Allow the chicken to sit for a bit and come to room temperature, about 15 minutes. Dredge the spiced chicken in the flour.
• Melt the 1 T butter with the olive oil and brown the chicken on both sides, about 5 minutes total. The chicken should not cook through at this point. Remove the chicken from the pan and set aside.
• Add the additional 1 T butter and saute the tasso until it is browned. Add the shallot and garlic and saute an additional minute.
• Deglaze the pan with the wine, stirring, and add the half and half and the hot sauce. Bring to a boil over medium heat and add the chicken back into the pan, including any juices.
• Cook over medium heat until the sauce has thickened and the chicken is cooked through. Taste the sauce and add more salt, pepper, or hot sauce as desired. Serve over pasta or rice.

CHICKEN WITH CHIPOTLE ALFREDO SAUCE

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in chile and Alfredo sauce; cook 2 minutes, stirring frequently.
• Serve chicken mixture over pasta; sprinkle with cilantro.