Truly a delicious and easy dish as this is basically a chicken skillet recipe, no need for an oven, cooked in short period of time, topped with sauteed bacon and onions with garlic. Place chicken breasts in a creamy cheese sauce with a difference as shredded Mexican cheese was used. If you prefer, you may use other shredded cheese such as Cheddar or Colby Jack. If you have green onions, chop the leafy bits on top of the chicken for garnish and extra color.
In a pinch if you don't have garlic, you could use garlic powder. These boneless skinless chicken breasts cook faster as they are cut in half longitudinally. The creamy sauce takes them over the top.
To check for doneness when it comes to the chicken, you can get fancy and check the internal temperature, but I can tell when my chicken is cooked and white throughout. Never over cook though as you don't want tough chicken; instead you want tender chicken.
Keep leftovers in the fridge in an airtight container. If you like top your chicken with a small dollop of sour cream, but I think that will be overkill as the creamy cheese sauce is all one needs. This dish would be good served with or over cauli rice.
I usually cook my chicken cutlets over medium heat versus medium-high heat. You can take leftovers out of the refrigerator and microwave them to reheat.
INGREDIENTS:
3 large chicken breasts, sliced in half longitudinally
Light olive oil
11/2 tsp salt (7 mL)
1/2
tsp black pepper (2 mL)
1 medium onion, diced
11/2 tbsp minced garlic (22 mL)
1 cup cooked bacon bits (250 mL)
Creamy Cheese Sauce:
2 tbsp butter (30 mL)
2 tsp cornstarch, OR arrowroot powder (10 mL)
1 cup reduced sodium chicken stock (250 mL)
1 cup grated Mexican cheese (250 mL)
1/2
cup whipping cream (125 mL)
Sprinkle
chicken breasts with a mixture of the salt and pepper.
In
nonstick frying pan in light olive oil and over medium heat, cook chicken about
5 minutes on each side until golden brown and cooked through.
Transfer
to a dish with lid to keep them warm.
In
same pan, add more olive oil and cook onions until caramelizing. Add garlic and cook briefly. Set aside in a bowl with the bacon bits.
Creamy Cheese Sauce: In saucepan,
melt butter, Stir in cornstarch to make a roux.
Whisk in chicken stock slowly.
Then pour in cream. When
thickening, add Mexican cheese to the gravy and continue cooking until the
sauce is smooth. Pour into a casserole
dish and then nestle the chicken breasts in the sauce. Add bacon and onions on top. Serve chicken with a generous amount of
sauce.
Yield: 6 servings
1
serving
231.9
calories
24.5
g protein
12.3
g fat
0.5 g fiber
4.4
g net carbs