Chicken Breasts With Chile and Garlic
Source of Recipe
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List of Ingredients
4 boneless skinless chicken breast halves
2 dried New Mexico chiles
2 tablespoons olive oil
2 pats butter
3 cloves garlic, peeled, split lengthwise, crushed
Juice of half a lemon (optional)
Salt
Wearing rubber or latex gloves, break off the stem of each chile, slit the chiles lengthwise and open them like a book. Remove the seeds and veins. Soak the chiles in hot water 5 minutes; drain and blot gently with paper towels.
Put the chiles, oil, butter and garlic in a large, heavy 12-inch pan with a lid. Place the pan uncovered on the stovetop; turn the burner to medium-high. When the butter is melted and the pan is sizzling, add the chicken breasts, smooth side down. Lower the heat to medium and cover the pan.
Cook until the juices run clear, turning once: about 3 minutes per side, covered. Remove pan from heat and discard the chiles. Add the optional lemon juice if desired and swirl to mix. Salt the chicken and serve promptly. The crispy garlic is delicious, too. Makes 4 servings.
PER SERVING: Cal 155 (56% fat) Fat 10 g (2 g sat) Trace fiber Chol 40 mg Sodium 637 mg Carb 3 g Calcium 15 mg
Recipe
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