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Chicken with Creamy Jalapeno Sauce

 Chicken with Creamy Jalapeno Sauce
“My sister Amy came up with this recipe that does a great job of making boring old chicken breasts a lot more exciting,” writes Molly Cappone of Columbus, Ohio. “My husband and I just love the wonderful sauce!”
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 2 medium onions, chopped
  • 1/2 cup reduced-sodium chicken broth
  • 2 jalapeno peppers, seeded and minced
  • 2 teaspoons ground cumin
  • 3 ounces reduced-fat cream cheese, cubed
  • 1/4 cup reduced-fat sour cream
  • 3 plum tomatoes, seeded and chopped
  • 2 cups hot cooked rice

Directions

  • Sprinkle chicken with salt. In a large nonstick skillet over
  • medium-high heat, brown chicken in oil on both sides.
  • Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce
  • heat; cover and simmer for 5-7 minutes or until a meat thermometer
  • reads 170°. Remove chicken and keep warm.
  • Stir cream cheese and sour cream into onion mixture until blended.
  • Stir in tomatoes; heat through. Serve with chicken and rice. Yield:
  • 4 servings (2 cups sauce).

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Chicken with Creamy Jalapeno Sauce (continued)

Nutritional Facts: 1 chicken breast half with 1/2 cup sauce and 1/2 cup rice equals 376 calories, 13 g fat (5 g saturated fat), 83 mg cholesterol, 389 mg sodium, 34 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1-1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.