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.
Course Low Carb Main, Main Course
Cuisine Mexican, Southwestern
Keyword chicken, chile, sauce
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Calories 539kcal
Author Katherine Peters
Ingredients
2poundsbonelessskinless chicken breast
1tablespoonsmoked paprika
1/2teaspoononion powder
Salt and Pepper
2clovesof garlic
1/2cupwhite wine
1/2cupchopped onion
1/4cupchopped Chiles
1/4cupchopped red bell pepper
1dried Guajillo Chile
1cupchicken stock
1/2cupheavy cream
3tablespoonsunsalted butter
Instructions
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.