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Baked Chicken with Serrano Chile Cream Sauce |
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Serves: 4
Print this Recipe
(Pechugas de Pollo con Salsa de Crema de Chile Serrano)
Category: Chicken with Chile or Nut Sauces
In this recipe that I developed for a cooking class, both the creamy serrano sauce and the method of cooking the chicken in the oven are modern innovations. It's quite an elegant dish and looks very inviting when served with slender carrot and jicama sticks.
Serrano Chile Cream Sauce
Carrot and Jicama Sticks
4 boneless chicken breast halves with skin on
1/4 teaspoon salt
2 teaspoons vegetable oil
2 tablespoons finely chopped fresh parsley
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1. Prepare the serrano cream sauce. Cover and set aside, or if made ahead store covered in the refrigerator for up to 2 days. Reheat before serving. Prepare the carrots and jicama.
2. Preheat the oven to 400°. Trim excess fat or flabby skin from the chicken breasts. Season with salt and brush all over with oil. Place on a foil-lined baking sheet, skin side up, and bake until the skin is golden brown, about 15 minutes.
3. While the chicken cooks, reheat the sauce and the vegetables, if necessary. To serve, place 1 chicken breast on each of 4 serving plates. Arrange the carrots and jicama on each plate. Spoon some of the sauce over each chicken breast and sprinkle with parsley. Pass the remaining sauce at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Baked Chicken with Serrano Chile Cream Sauce is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now!
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