Sautéed Chicken with Jalapeño Cream Sauce

Ready in 50 minutes
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Sautéed Chicken with Jalapeño Cream Sauce"

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Mildly spicy white creamy sauce over chicken and rice, very good.


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4 boneless chicken breast halves; skinned
1 teaspoon Kosher Salt; or to taste
1 teaspoon Freshly ground pepper; or to taste (see tip below)
2 tablespoons grapeseed oil
3 Green jalapeño peppers; seeded and chopped
1 Shallot; sliced
6 Garlic cloves; 3 minced, 3 finely chopped and reserved
4 tablespoons Unsalted butter; divided
1 tablespoon All purpose flour
1/4 cup Lowfat Milk
1 can Evaporated milk; 12 oz. size
2 tablespoons Parmesan cheese grated
1/2 cup Dry white wine

Original recipe makes 4 Servings



Warm serving plates in oven to about 140 degrees. Add one extra plate to place cooked breasts on to keep warm during preparation.

Sauté 2 cloves (or more to taste) of garlic in skillet till caramelized and somewhat toasted, set aside for later. Stir frequently and monitor closely, the garlic will burn easily and create a harsh flavor if your attention lapses. This can be madden in advance. I usually make extra as a condiment to use on other dishes later,

Add chopped jalapenos, shallots and remaining 2 cloves of garlic to a food processor and pulse until very finely chopped (not pureed). Set aside.

Filet in half and tenderize chicken breasts (to make palliards) and pound out to about 1/4 inch thickness and pat completely dry with paper towels. Season on both sides with salt and pepper (tip: add coriander to the pepper mill and grind together to enhance the favors). Heat a large skillet over medium-high heat and add 1 tablespoon grapeseed oil (this oil smokes less at high heat). Once the oil is hot, add 2 tablespoons butter, wait till sizzling and add chicken breasts (make sure they are COMPLETELY DRY) and cook for about 2-4 minutes on first side then lower heat to medium high and cook for another 2-4 minutes, until each side is browned and golden. Return to high heat and repeat till breasts are all prepared. If needed, add more grapeseed oil and butter while cooking the chicken. The skillet will be a mess, but we want it that way. Keep chicken warm on extra plate in oven.

When the chicken is done cooking reduce heat and add the 1/2 cup of white wine to release the sticky mess. Scrape with the pan to get all the browned sticky mess incorporated into the liquid, and begin to reduce on low heat.

Heat a small saucepan over medium heat and add butter. Once sizzling, add in the chopped jalapeño mixture, and the white wine reduction, stirring to coat, and cook for 2-3 minutes, stirring occasionally, do not over cook, or the flavor will be diminished. Once fragrant (do NOT put your face directly over the jalapeños!), whisk in flour and stir continuously to create a roux. Cook mixture for 1-2 minutes, then add in milks, reducing the heat to medium-low. Continue to stir continuously until mixture begins to thicken (about 6-8 minutes), adding in parmesan cheese and reducing the heat even more. Once the desired thickness has been reached, turn off heat. Stir every so often – it may thicken even more while sitting – and you can add additional milk to thin it out if needed. Taste and season with salt and pepper as desired.

Serve chicken over rice, vegetables or pasta and top with jalapeño cream. Top with reserved toasted garlic for a little extra punch!

Thanks to Cheryl on How Sweet it Is blog for the original idea.


Try squeezed lime and cilantro on top. Substitute or add sour cream for another variation of the cream.


Added on Award Medal

Served with asparagus over rice with rustic bread and white wine

Seasoned pollards of chicken

The wine reduction should look quite dark

Sauté in butter

Chopped ingredients

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Calories Per Serving: 564 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I'm experimenting to make the flavors stronger
me2earth 3 years ago

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