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Chicken with Jalapeno Cream

Last night I really wanted something rich and indulgent. More specifically I wanted to run across the street and purchase this insanely good jalapeno chicken pasta that is the stuff dreams are made of and sit on my couch and catch up on some TV I am embarrassed to admit I watch. Yes Gossip Girl was part of it and I may be in denial it is coming to an end. So instead of completely indulging, I whipped up this delicious chicken with jalapeno cream sauce. It is perfect on it’s own, over rice, cauliflower rice, or pasta and is very easy to make. It also keeps in the fridge really well, which is where my three other pieces of chicken are currently hanging out, calling my name.

Chicken with Jalapeno Cream
Servings: 4 servings
Serving Size: 1 chicken breast with 1/4 sauce
Nutritional Info: 292.4 calories, 8.1g of fat, 11g of carbohydrates, .5g of fiber, 42.8g of protein
Weight Watchers® PointsPlus®: 8 *

Ingredients

  • 4 6oz boneless, skinless chicken breasts
  • Salt and pepper
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 jalapenos, seeded and minced (or 1 poblano for a milder flavor)
  • 2 tbsp onion, minced
  • 2 garlic cloves, minced
  • 1 tbsp flour
  • 1/4 cup skim milk
  • 1 12-ounce can fat-free evaporated milk
  • 2 tbsp finely grated parmesan cheese
  • juice of 1/2 lemon

Instructions

  1. Preheat the oven to 350. Season the chicken breasts with salt and pepper.
  2. Heat an oven proof pan over medium high heat. Add the vegetable oil. Once it is nice and hot, sear the chicken breasts on both sides and then place in the oven to cook for 20-25 minutes. You want the chicken to reach an internal temperature of 165 degrees but cooking time might vary slightly depending on the thickness of the breast.
  3. Using a small sauce pan, melt the butter over medium heat. Add the onions, jalapenos, and garlic and cook for about 3 minutes. Then whisk in the flour to create a roux.
  4. Turn the heat down to medium low and add the skim milk and evaporated milk. Cook for about 7 minutes until it begin to thicken. Turn off the heat and stir in the cheese. Taste and season with salt and pepper.
  5. Right before serving, squeeze the lemon over the chicken breasts and spoon the sauce over.

Recipe adapted from How Sweet Eats

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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4 Response to Chicken with Jalapeno Cream

  1. Susan on November 15, 2012

    This looks wonderful! Pinned and plan to try your recipe soon with my dehydrated poblanos from the garden.

    Reply
  2. Therese Hoffman on January 14, 2013

    Made it last night. It was so good I wanted to lick the plate. So did my daughter!

    Reply
  3. Ron on August 15, 2013

    I made this and loved it! It as a little sweet which surprised me.

    Ron

    Reply
  4. Lollie on March 31, 2014

    This was AWESOME! Your recipes rock!

    Reply

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