Chicken with Jalapeño-Chili Cream Sauce
Pico de Gallo Corn and Black Beans
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ¾ lb boneless, skinless chicken thighs
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil, divided
- 1 jalapeno pepper, thinly sliced
- 3 Tbsp mild or hot diced green chiles
- ¼ cup heavy cream
- ¼ cup less sodium chicken broth
- 2 Tbsp chopped fresh cilantro
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in 2 tsp hot oil in a skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, cook jalapeno in 1 tsp hot oil in another skillet over medium-high heat 4 to 5 minutes or until tender.
- Add chiles, cream, and broth to skillet with jalapeno; reduce heat to medium, and cook 6 to 8 minutes or until thickened. Stir in cilantro. Serve sauce with chicken.
Side Dish Ingredients
- ⅔ cup frozen corn kernels
- ¼ cup rinsed and drained canned black beans
- ¼ cup refrigerated pico de gallo
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Microwave corn according to package directions.
- Heat beans in the microwave or in a small saucepan until thoroughly heated. Combine corn, beans, pico de gallo, and cilantro in a medium bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
380
|
85
|
465
|
| Fat (g) | 27 | 1 | 28 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 2 | 21 | 23 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 402 | 203 | 605 |
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