Prep 10 mins
Cook 5 mins
Chipotle and cream cheese-- two successful ingredients. What more can I say?
- 6 chicken breasts, steaks or cutlets
- 3 tablespoons margarine
- 1 package cream cheese
- 1 cup sour cream
- 1 cup milk
- 1 chicken bouillon cube
- canned chipotle chile (start with one or two; taste and add more if desired, as you go)
- Fry the chicken cutlets in hot melted margarine on both sides, without getting them browned.
- Process the rest of the ingredients in blender.
- Pour over chicken cutlets in the skillet and let simmer for 5 minutes.
This was really yummy. I too used the chipotle chiles in adobo sauce. I found it was really easy to make too. It makes ALOT of sauce. Good thing I served it over egg noodles. Thanks Mexi-Rosie
I love the sauce! DH wanted chicken for dinner the other night, I wanted to make something different, this is the recipe I pulled up. I made it with Mean Chef's Chipotles in Adobo Sauce #22215, added about 5 peppers because the homemade chipotles didn't seem to be as hot as the canned type (that, and they just taste better!). DH enjoyed the flavor of the chicken with the sauce, but he doesn't like very saucy meats, so I served the chicken with only a spoonful of the sauce. Because I had so much sauce left over, I kept it and made pasta with chipotle cream sauce the next night. Next time, I think I'll just make the pasta right from the start, since I had no chicken left over with the sauce for my pasta last time. Very good -- I'll be making this again!
This dish is wonderful! We used 6 chiles in the sauce because we like things extra spicy, but the sour cream and cream cheese really mellows the bite. We served it with recipe 94442, Rice and Corn with Chipotle Peppers - equally yummy! My son has put this on his favorites list.