Chicken w/ World Cream

Chicken w/ World Cream

A week ago, I was making mushroom toast and was seeking a way to add complexity to the typically rich sauce. I grabbed my favorite flavoring agent – w – and the plummy, syrupy Chinese condiment, hoisin, and simply mixed the three together, which provided a perfect punch for the toast. It also sparked the idea for livening up chicken – so I promised myself that the next time I had some great chicken, I’d prep it out normally and combine it all in this wonderful ‘World Cream’ sauce. as for why I chose that name, let’s just say it sounded more global when I came up with it. I realize only three countries are represented;o)

Add the fact that we had a robust final harvest of kale and chard (both stubborn winter Magnolia Gardens pulls), and I used my Chopped-like instincts to create the final product. I served it with a crusty roll and made mini-sandwiches and it was awesome, but it was just as scrumptious on its own. Enjoy.

WorldChicken

Ingredients

  • 2 8-oz. boneless, skinless chicken breasts
  • 1 bunch chard, kale, or other ‘tough’ green, stems removed and roughly chopped
  • 1 shallot, sliced thinly
  • 2 jalapenos, minced
  • 5 cloves garlic, minced
  • salt, liberal
  • pepper, to taste
  • cayenne pepper, to taste
  • paprika, for color
  • turmeric, for color
  • 2 tbsp., EVOO
  • 1 cup, Mexican crema
  • 1/4 cup, Sriracha
  • 1 tbsp, sriracha

Directions

  • season chicken liberally on both sides
  • heat EVOO in large sauté pan
  • add shallot, garlic, jalapenos to pan and sauté until cooked, but not caramelized
  • add greens, and EVOO as necessary
  • cook until greens are wilted, caring to not overcook garlic/onions/shallots
  • remove onion mixture, setting aside and covering
  • deglaze pan with EVOO, and sauté chicken for four-five minutes on each side, until color is nice and chicken is cooked through
  • while chicken is sautéing, mix crema, hoisin, sriracha, paprika, turmeric and whisk until smooth. cover, set aside.
  • place chicken on wooden cutting board. once sufficiently rested, chop into bite-sized pieces.
  • add chicken & onion mixture back to pan with the world cream sauce. Sauté on low until flavors marry (three-five minutes), careful not to overcook sauce.
  • Serve with bread, or crusty roll.
  • Enjoy.

 

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