y’all I needed a fast chicken recipe but also needed to use up some avocados…. but I hate avocados so I needed something that I could let my husband eat with the avocados and me without.
I kind of just grabbed what I had and turned it into a sauce- and finished cooking the chicken in it and topped it with the cream and OMGosh it was delicious.
Chipotle Chicken With Avocado Cream
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 4 chicken breasts, cut in half
- Salt & Pepper to taste
- Olive Oil
- 1 can Chipotle Peppers in Adobo Sauce
- 15 oz tomato sauce
- 1 cup chicken broth
- 1 Onion, sliced or diced
- ½ tsp cumin
- 2 garlic cloves, minced
- 1 lime, juiced, divided
- cilantro
- ½ cup sour cream
- Avocado, chopped
- water, as needed
Instructions
- Salt and pepper chicken breast.
- In skillet, heat oil and add chicken breast.
- Brown each side and then set aside chicken,
- Add onions to pan and saute until tender.
- Add tomato sauce, broth, cumin, garlic, chipotle peppers and sauce.
- Bring to a boil and add chicken,
- Reduce heat to medium low, cover and cook about 10 minutes more until done.
- In a blender mix sour cream, remainder of lime juice, avocado and some cilantro. It will be thick to make creamier sauce add water until smooth.
- Serve chicken over rice topped with cream sauce and cilantro.
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