Picante Chicken Fricassee

•      
• Serves: 4
• Prep Time: 5 min.
• Cook Time: 20 min.

Ingredients:

• 1 1/4 cup(s) light cream
• 2 small jalapeños, seeds removed & diced
• 3 garlic cloves, minced
• 2 boneless skinless chicken breast, halved
• 1/4 cup(s) Lea & Perrins® Worcestershire Sauce
• 1 lemon, juice and zest
• Convert to metric

Cooking Instructions:

1. In a blender or food processor, purée cream and jalapeño, and set aside.

2. In a large skillet, generously sprayed with nonstick cooking spray then placed over medium-high heat, briefly sauté garlic and add chicken. Sauté for 4 to 6 m
inutes on each side, or until browned and cooked through. Deglaze pan with Worcestershire Sauce. Stir in cream mixture and bring to a boil. Reduce heat to low and simmer for 4 to 5 minutes or until sauce has thickened.

3. Remove from heat and stir in lemon juice. To serve, slice chicken, top with sauce and garnish with lemon zest.

Tip:

If sauce becomes too thick, add additional Tbsp. of cream and tsp. of Worcestershire Sauce.

Reviews:

Reviews

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flag as inappropriate Reviewed on May 6, 2011 by K Bailey So I'm not sure where they got the picture for this one, but it looks nothing like what the recipe makes. The Worcestershire turns the sauce a much darker brown and when you puree the jalepenon it doesnt leave visible chunks. Don't be too surprised if you try to make whats in the picture and get no where close. The recipe has a definitely curry taste to it, but its not too much. I think next time I will try mixing in some chunk veggies in the sauce to give it some other textures.