Chicken Breasts with Chipotle “Cream” Sauce
Posted on 3rd of March, 2011 by Lévana
I can make a perfect and delicious – and lean! – cream sauce in meat dishes by stirring in a good quality plain soy or coconut yogurt: Yes: Kosher food has moved up n the world, just the way I like it: Natural! chipotles are smoked red peppers, delightful and easy to find in canned form. hot hot hot, so don’t get carried away!
1/3 cup olive oil
8 skinless chicken cutlets, left thick (just part them slightly from the bottom), blotted thoroughly dry
Flour, any kind
1 teaspoon turmeric
Ground pepper to taste
1 cup water
Juice and grated zest of 1 lemon
2 canned chipotle peppers, minced, with 2 tablespoons of the liquid
1/3 cup plain yogurt or dairy-free yogurt
Garnish: minced parsley or thinly sliced chives.
Heat the oil in a large heavy skillet. Dredge the cutlets in flour, shaking off the excess. Add to hot oil and sauté about 2 minutes on each side, until golden. Add all but last ingredient and bring to a boil. Reduce the heat to medium and cook, covered, 10 minutes. Transfer the chicken to a platter. Whisk the yogurt into the liquid left in the skillet, adding it gradually so it doesn’t curdle. Pour the sauce on the chicken, and sprinkle with the garnish. Serve hot.