Guijillo Chile Chicken in Cream Sauce
A creamy, smoky, slightly spicy sauce is spooned over chicken breast and then baked to tender, juicy perfection. Guijillo chiles are fruity, dried chile peppers available at many grocery stores. If you can't find them they are available online as well. Think of a spicy raisin and you'll have a good idea of the flavor.
Servings 4 servings
- 2 pounds boneless skinless chicken breast
- 1 tablespoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and Pepper
- 2 cloves of garlic
- 1/2 cup white wine
- 1/2 cup chopped onion
- 1/4 cup chopped Chiles
- 1/4 cup chopped red bell pepper
- 1 dried Guajillo Chile
- 1 cup chicken stock
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
Salt and pepper the chicken breast and rub all over with paprika.
Repeat on the other side.
Heat olive oil until very hot in a large, heavy pan.
Add chicken breasts in to the pan, just 2 at a time - don't crowd.
When the chicken is golden turn and brown on the other side.
Remove from pan to a greased baking dish.
Repeat until all of the chicken is browned.
Add a little more oil to the pan if needed.
Saute the onions, garlic and peppers, except guajillo, until just softened.
Remove from the pan and spoon over the chicken.
Add the wine carefully to the hot pan and scrape up any bits of chicken or vegetables that may be clinging to the bottom.
Add the chicken stock, cream, and guajillo chile.
Simmer until the sauce is reduced by at least half and has thickened, about 10 minutes.
Remove the guajillo and discard.
Taste sauce for flavor and adjust seasoning.
Pour over the chicken and bake at 375F for 15 to 20 minutes or until an instant read thermometer registers 160F when inserted in the chicken.
Let stand 5 minutes before serving.