Monday, September 23, 2013

caramelized chicken with jalapeno yogurt

Want to know how to brighten up your Monday?

Make this dinner tonight!

This chicken is wonderfully simple, but still super flavorful. Light, but oh so comforting. The heat from the jalapenos is the perfect wake-up call to your taste buds, in the creamiest yogurt sauce that I want to put on everything from now on. (P.S. Making this recipe as written will give you some extra sauce. You're welcome.)

This worked perfectly over some wild rice, but you could also serve it on its own along with some vegetables, over lightly buttered egg noodles, or even on some good crusty bread for an open-faced sandwich. In fact, I think I'm going to try all of the above, because this was just that good!

Caramelized Chicken with Jalapeno Yogurt (adapted from How Sweet It Is)
serves 2

you'll need:
2 boneless, skinless chicken cutlets (or 1 large chicken breast cut in half lengthwise)
salt and freshly ground black pepper
2 tablespoons canola oil
2 jalapenos, seeded and chopped
3 garlic cloves, minced
2 tablespoons unsalted butter
1 tablespoon flour (any kind is fine, I used whole wheat)
1/4 cup skim milk
1 cup plain Greek yogurt
2 tablespoons grated Parmesan cheese

Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Pat chicken completely dry with paper towels. Season on both sides with salt and pepper. Add chicken to the skillet and cook for 8 minutes per side. If needed, use the remaining canola oil when flipping the chicken.

While the chicken is cooking, heat a small saucepan over medium heat and add butter. Once butter is melted and begins to sizzle, add in the jalapenos and garlic and cook for 2 minutes, stirring occasionally. Whisk in flour and stir continuously for 1-2 minutes, until flour is cooked. Reduce heat to medium-low and add milk and yogurt. Continue to stir continuously until the mixture thickens (5-7 minutes). Once the sauce has reached the desired thickness, take off the heat and stir in Parmesan. (Sauce may thicken while it sits; add more milk if necessary to thin out.) Taste and season with salt and pepper as desired.

Top chicken with jalapeno yogurt sauce and serve over rice, or whatever else you like! Enjoy!

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  1. This is making me SO hungry! Yogurt sauce is amazing in all forms. ALSO-- I need to know about the rice you used here-- favorite brand/variety? It looks perfect!

    1. Thanks Heather! The rice is a total cheater's move... It's the Near East wild rice pilaf! I love all their products!

  2. The sauce sounds divine! Extra is always good - I usually like to make a little extra than a recipe says 'cause I never seem to feel there's enough! : )

    1. Agreed! Even when I'm halving a recipe I never cut the sauce in half!

  3. What a perfect Monday dinner idea! This chicken dish looks like just the ticket for the start of a good week. Thanks for the great post!

  4. Yummmm!! I like that this is spicy and creamy without the fat! YAY!

  5. I love these creamy, spicy kind of dishes! Looks so delish!

  6. I love how simple but yet full of flavor this dish looks!

  7. What a great flavor combo, M!! I love this!

  8. This is a great recipe that I will be trying soon! I can't wait!

  9. this looks so beautiful...wish to have some of this delish dish now...divine :-)

  10. Made this for dinner tonight- I actually found jalapenos!! It was delish! Thanks for sharing, friend.

  11. I am terrified of cooking jalapenos. When I was a kid, I picked up a hot pepper and then moments later rubbed my eye. I don't mind eating semi-spicy stuff, but I sure don't want to touch spicy peppers with my fingers, haha! Sounds tasty, though!

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