Chicken With Fresh Tomato Cilantro Cream Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 boneless skinless chicken breasts (sliced to pane thinness, slice each breast to make thinner slices)
• 2 potatoes (sliced, medium, no-too-thick thickness)
• 1 large onion, finely chopped
• 1 large onion, sliced thin in circles
• 1 jalapeno pepper (or any hot pepper of your choice, finely chopped)
• 3 garlic cloves (finely chopped)
• 2 -3 teaspoons tomato paste
• 1 large tomato (chopped)
• 1 dash fresh lemon juice
• 1 bunch fresh cilantro
• 4 -6 tablespoons butter
• olive oil
• 2 tablespoons cream cheese
• 1 tablespoon heavy cream
• salt and pepper
• adobo seasoning, if you have- not necessary really (optional)
• 1 tablespoon cumin
• 2 -3 dashes red hot sauce (i.e. franks red hot, any cayenne pepper sauce)
• 1 teaspoon turmeric
• colored tortilla chips (for presentation)

Recipe

• 1 to prepare the sauce:.
• 2 heat 2 tablespoons of butter and a bit of olive oil in a pan. add chopped onions, pepper, garlic and sauté until tender. add 2-3 teaspoons of tomato paste, stir around until all coated. add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. add lemon juice. add salt and pepper to taste. add a tablespoon of cumin. add a few dashes of red hot.
• 3 a tumeric and a dash of dry adobo spice if you are using. add fresh, chopped cilantro, approx.1/2 cup or so, you can’t go wrong on amount.
• 4 cover and simmer until almost a liquid, approximately 30 minutes. if it gets too thick, you can always add some water.
• 5 when sauce is finished, it should be a semi-thick consistency. add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen).
• 6 to prepare chicken/potatoes:.
• 7 in a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
• 8 add sliced, salt and peppered potato slices and fry on each side until golden brown.
• 9 transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
• 10 in same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
• 11 in same pan, add more butter/oil. add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
• 12 transfer these to platter and arrange on top of potato/onion slices.
• 13 drizzle the sauce atop these and around the platter.
• 14 serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
• 15 garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.