Smothered Chicken with Green Chili Sour Cream Sauce (98 of 150)

I guess its green chili week. A second recipe using green chilis. They're yummy so I don't mind. 

This recipe was delicious. A little salty for me and I'm not sure where I went wrong there but you may want to hold off salting until the end. 

The big tip here is when ever you have to add cheese to be melted into a sauce ALWAY use freshly grated cheese. Never use pre-grated cheese. That cheese comes with products to help it not stick together and that also causes it to not melt smoothly. I mean honestly, how hard is it grate 1/2c of cheese. 

Side note, I think this would also be delicious with Monterey Jack cheese or pepper jack.

Second pro tip, this is one of those recipes that moves along at a nice pace. You should have all your ingredients out and measured so you can focus on cooking and not tracking down ingredients.

As I was cooking this recipe I kept thinking of other things I could add to this recipe. 

1. Adding some veggies. I think zucchini or diced tomatoes would be delicious with this recipe.
2. Add some beans. Pinto beans would be nice. As would black beans.
3. Black olives sliced would be good.

I served this with Mexican rice, but there was enough sauce that as I was eating I thought this over pasta would be AMAZING.

Smothered Chicken with Green Chili Sour Cream Sauce

Recipe from Carlsbad Cravings

Serves 4

CHICKEN

• 2 large chicken breasts (about 24 ounces)
• 2 T flour
• 1 tsp EACH chili powder, garlic powder, onion powder, salt
• 1/2 tsp smoked paprika, pepper
• 2 T Danish Creamery Premium Butter
• 2 T olive oil

GREEN CHILI SOUR CREAM SAUCE

• 1 T Danish Creamery Premium Butter
• 3 T flour
• 2 c low sodium chicken broth
• 1 4 oz. can mild chopped green chilies
• 1 tsp EACH ground cumin, garlic powder
• 1/2 tsp EACH onion powder, salt
• ADD LATER
• 1/2 c sour cream
• 3 T chopped cilantro
• 1 T lime juice
• 1/2 c freshly shredded sharp cheddar cheese

Toppings:

cilantro lime rice

chopped tomatoes

chopped avocados

crushed tortilla chips

minced cilantro

Cotija

Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness (use a meat mallet or side of a can). Pat dry.

Whisk 2 tablespoons flour and all of the chicken seasoning together in a shallow dish. Dredge each cutlet in the mixture, shake off any excess, then transfer to a dry surface.

Melt 2 tablespoons butter in 2 tablespoons oil in a large saucepan over medium-high heat. Once hot, add chicken and cook each side for 3-4 minutes (depending on thickness) until golden and cooked to 160 degrees F on an instant read thermometer. Transfer chicken to a plate, don't wipe out the skillet.

Melt 1 tablespoon butter in the chicken drippings over medium heat. Whisk in flour and cook for 2 minutes. Reduce heat to low and gradually whisk in the chicken broth followed by the green chilies and all seasonings.

Bring the sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens almost to desired consistency (it will continue to thicken once you add the sour cream and cheese), stirring often.

Reduce heat to low and stir in the cheddar cheese until melted, followed by the sour cream. Stir in lime juice and cilantro.

Add chicken back to the pan and spoon some sauce over top. Serve with desired toppings such as Cotija, tomatoes, jalapenos, cilantro, avocados, crushed tortilla chips etc.