1. Preheat the oven to 350°. Drizzle the chicken with one
tablespoon of the olive oil and season with salt and pepper. Roast
for 35 to 40 minutes until golden and cooked through. Remove the
chicken from the oven, cool slightly, then remove the skin, shred
the meat and set aside.
2. In a large skillet set over low heat, melt the butter. Add the
shallots and cook for 3 minutes. Stir in the 2 cups of corn kernels
and the pepper and continue to cook until the shallots are soft,
about 5 minutes more. Whisk in ¾ cup of the chicken broth, the
lemon juice and sugar and turn up the heat to medium. Cook until
the sugar dissolves and the mixture reduces by one-third, about 10
minutes. Whisk in the remaining chicken broth, then stir in the
cream. Season with salt and pepper to taste and cook for 5 to 10
minutes, stirring and skimming the surface to remove any foam.
3. Remove the sauce from the heat, reserve 1 cup and puree the
rest of the sauce in a blender until smooth. Return both the pureed
and the reserved sauce to the skillet, add the chicken and stir. To
serve, spoon a few tablespoons of chicken into a tortilla, top with
the cheese and cilantro and serve warm with lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 serving (1088g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1601 (66%)|
|Amt Per Serving||% DV|
|Total Fat 177.9g||237 %|
|Saturated Fat 59.7g||299 %|
|Monounsaturated Fat 70.6g|
|Polyunsanturated Fat 33.3g|
|Cholesterol 838.3mg||258 %|
|Sodium 4618.7mg||159 %|
|Potassium 1939.8mg||51 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.6g|
|Protein 191.5g||274 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2424
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