Thursday, May 12, 2016
skillet chicken in tomato chipotle sauce
Super delicious! What tickled me is that my son who has been pretty picky this last year ate 3 helpings. Three! I love sauce- what's better than sauce with a sauce on top?! Give this one a try.
skillet chicken in tomato chipotle sauce (skinnytaste)
portions reflect what I need for my family
3 boneless, skinless chicken breasts, filleted
3/4 teaspoon salt
1 teaspoon cumin
olive oil spray
1 teaspoon olive oil
1 onion, sliced
2 cloves garlic, minced
1 cup tomato sauce
1/2 cup chicken broth
2 tablespoons chipotle pepper in adobo sauce
juice of 1/2 lime
2 tablespoons chopped cilantro
1/4 cup low fat sour cream
2 tablespoons fresh cilantro leaves
1/2 small jalapeno pepper, seeds and membrane removed
1 small garlic clove
1 tablespoon lime juice
1/8 teaspoon salt
pepper to taste
1 tablespoon water or more as needed to blend smoothly
Season both sides of chicken with salt and pepper. Heat large non-stick skillet over medium high heat. Spray with olive oil spray, add chicken breasts and brown each side, 2 minutes each. Remove chicken from pan and set aside on a plate.
Reduce heat to medium, add oil and onions and saute, scraping brown bits with a wooden spoon, about 3 minutes or until onions are tender. Add garlic and saute 30 seconds more. Add tomato sauce, chicken broth, 1/2 teaspoon salt, cumin, chipotle pepper and adobo sauce. Stir and bring to a boil. Reduce heat to medium low, return chicken to pan, cover and cook 8-10 minutes more or until chicken is cooked through. Add lime juice and cilantro.
Meanwhile, make avocado sauce by combining all sauce ingredients in a small blender and process until smooth and uniform in color.
To serve, top each chicken breast half with tomato sauce mixture, avocado sauce and garnish with cilantro.