I found a jalapeno in a fridge drawer and had some sour cream that was just reaching its expiration date so created a spicy jalapeno cream sauce with some bell peppers and cauliflower on the side. I love a good, spicy dish and this one lived up to it. And really, I promise I’ll have something other than chicken!!
2 chicken breasts
1 cup sour cream
1/2 cup chicken broth
1 green bell pepper – sliced thin
1 small jalapeno – chopped with or without the seeds (seeds will make it spicier!)
as much cauliflower as you’d like
pepper to taste
Preparation: In a small skillet, start cooking up your cauliflower, or bake it if you like at 350 degrees for about 20 minutes. If using a skillet, just a little olive oil and some pepper (if desired, as always) on low heat will make it the perfect texture once your chicken is done. If baking, toss the florets in the olive oil.
In a large skillet, cook up the bell peppers until almost soft, about 4 or 5 minutes, with a little olive oil. Add chicken and sear on both sides for 2 to 3 minutes each side for thinner breasts, 5 to 6 minutes for thicker breasts. Add chicken broth and half cup of the sour cream. Mix together then add the jalapeno pepper. A little pepper in this sauce is nice. Then cover and cook for 3 more minutes (5 or so more for thicker chicken breasts) on medium heat so the sauce doesn’t stick to the pan. Have a glass of wine while you’re waiting! A nice Pinot or bold red pairs well with this dish. I went with my favorite – Apothic red. Once the time is up, add the rest of the sour cream and stir until combined. Serve the chicken with the sauce on top and the peppers piled high!
This was a quick and easy dish to create and the spiciness of it was just perfect for my hubby and me. You can also make this without the jalapeno, if spice isn’t your thing, and just use the bell peppers. A little garlic also would make for a yummy sour cream sauce.The cauliflower deserved a close-up.