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Ingredientes
- 2 x chicken breasts
- Â Â Tamale spice* (see below)
- Â Â Crushed red pepper
- 4 lrg mushrooms
- 1 Tbsp. fresh cilantro
- 1 tsp chives
- 1 Tbsp. onion
- 1 lrg jalapeno pepper
- Â Â Butter
- 4 Tbsp. cream
- 1 Tbsp. lowfat sour cream
- Â Â Salt
Direcciones
- Sprinkle chicken breasts with tamale spice and crushed red pepper to coat both sides.
- Lb. chicken breasts to 1/4" thickness between 2 sheets of saran wrap and set aside.
- Puree cilantro, chives, onion and jalapeno in small food processor and set aside.
- Slice mushrooms and saute/fry in 1 tbsp butter in non-stick skillet. Remove mushrooms and keep hot.
- Add in 1 tbsp butter to skillet and bring temperature to medium-high. Add in chicken breasts and cook on both sides till cooked through (about 10 to 15 min at most).
- Remove chicken breasts from skillet and keep hot. Add in cilantro/chive blend to skillet and saute/fry briefly. Lower heat. Stir in cream and lowfat sour cream. Return mushrooms to sauce.
- Place chicken breasts on plate and cover with sauce.
- *Make your own Tamale spice!
- 1 tbsp crushed oregano2 tbsp comino (or possibly grnd cumin)
- 1 tbsp chili powder1 tsp cayenne pepper1 tsp salt1/2 tsp garlic pwdr
- I mix mine up in a double or possibly triple batch and put it in a shaker spice jar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 2 servings | |
| Calories 744 | |
| Calories from Fat 583 | 78% |
| Total Fat 66.03g | 83% |
| Saturated Fat 37.06g | 148% |
| Trans Fat 0.17g | |
| Cholesterol 233mg | 78% |
| Sodium 435mg | 18% |
| Potassium 635mg | 18% |
| Total Carbs 6.58g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.51g | 2% |
| Protein 32.46g | 52% |
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