Post by chief_cook2 on Jun 7, 2003 8:50:31 GMT -6
2 chicken breasts
tamale spice*see below
crushed red pepper
4 lg mushrooms
1 tbsp fresh cilantro
1tsp chives
1 tbsp onion
1 lg jalepeno pepper
butter
4 tbsp cream
1 tbsp sour cream
salt
Sprinkle chicken breasts with tamale spice and crushed red pepper to coat
both sides.
Pound chicken breasts to 1/4" thickness between 2 sheets of saran wrap and
set aside.
Puree cilantro, chives, onion and jalepeno in small food processor and set
aside.
Slice mushrooms and sauté in 1 tbsp butter in non-stick skillet. Remove
mushrooms and keep warm.
Add 1 tbsp butter to skillet and bring temperature to medium-high. Add
chicken breasts and cook
on both sides until cooked through (about 10 to 15 minutes at most).
Remove chicken breasts from skillet and keep warm. Add cilantro/chive blend
to skillet and sauté<br>briefly. Lower heat. Stir in cream and sour cream. Return mushrooms to
sauce.
Place chicken breasts on plate and cover with sauce.
approximately 3 grams of carbs per serving.
*Make your own Tamale spice!
1 tbsp crushed oregano
2 tbsp comino (or ground cumin)
1 tbsp chili powder
1 tsp cayenne pepper
1 tsp salt
1/2 tsp garlic powder
I mix mine up in a double or triple batch and put it in a shaker spice jar.