Skillet Chicken in Tomato Chipotle Sauce With Avocado Crema
A quick Mexican-inspired chicken dish, made in the skillet with a smoky-spicy tomato-chipotle sauce topped with an avocado-sour cream sauce.
Ingredients
- 2 boneless, skinless chicken breasts, halved (1 pound total )
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cumin
- Freshly ground black pepper (to taste)
- Olive oil spray
- 1 teaspoon olive oil
- 1/2 small onion (sliced)
- 2 garlic cloves (minced)
- 1/2 cup tomato sauce
- 1/2 cup low sodium chicken broth
- 1 tablespoon chipotle pepper in adobo
- Juice of ½ lime
- 2 tablespoons chopped cilantro
- 1/4 cup low fat sour cream
- 1 ounce avocado
- 2 tablespoons fresh cilantro leaves
- ½ small jalapeno pepper (seeds and membrane removed)
- 1 small garlic clove
- 1 tablespoon lime juice
- 1/8 tsp kosher salt
- Freshly ground pepper (to taste)
- 1 tablespoon water (as needed)
Directions
- 1
Place the chicken breast halves between 2 pieces of plastic wrap or parchment and lightly pound to even thickness. Season both sides with ¼ teaspoon salt and pepper.
- 2
Heat large non-stick skillet over medium high heat. Spray with olive oil spray, add chicken breasts and brown each side, 2 minutes each. Remove chicken from pan and set aside on a plate.
- 3
Reduce heat to medium, add oil and onions and sauté, scraping brown bits with a wooden spoon, about 3 minutes or until onions are tender. Add garlic and sauté 30 seconds more. Add tomato sauce, chicken broth, ½ teaspoon salt, cumin, chipotle pepper and adobo sauce, stir and bring to a boil. Reduce heat to medium low, return chicken to pan, cover and cook 8 to 10 minutes more or until chicken is cooked through. Add lime juice.
- 4
Meanwhile, to make the avocado sauce combine all sauce ingredients in a small blender and process until smooth and uniform in color.
- 5
To serve: Top each chicken breast half with tomato sauce mixture, avocado sauce and garnish with cilantro.