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.
- 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
- 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.