Southwestern Chicken

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1/4 cup olive oil
• 2 -4 jalapenos, diced
• 1 cup red onion, diced
• 1 cup yellow onion, diced
• 6 tablespoons cilantro, minced
• 6 tablespoons parsley, minced
• 3 tablespoons fresh oregano, minced
• 1/8 cup garlic, minced
• salt and pepper, to taste
• 1/4 cup olive oil
• 2 skinless chicken breasts, rinsed
• salt and pepper, to taste
• 1 cup chicken stock
• 6 tablespoons all-purpose flour

Recipe

• 1 topping: in a large pan, heat olive oil.
• 2 dice jalapenos and onions.
• 3 mince cilantro, parsley, oregano, and garlic.
• 4 add to hot oil.
• 5 saute until softened.
• 6 add salt and pepper, to taste.
• 7 transfer to a smaller pan to continue cooking.
• 8 chicken: add additional oil to pan.
• 9 rinse chicken thoroughly, pat dry, and place in hot oil.
• 10 add salt and pepper, to taste, on both sides.
• 11 brown on both sides until internal temperature is 165f or above.
• 12 slurry: drain oil from pan.
• 13 add chicken stock and use wooden spoon to loosen bits from the bottom of the pan.
• 14 add flour and stir in until thickened.
• 15 strain slurry through a sieve to catch all large bits.
• 16 serving suggestion: slice each chicken breast in 1" slices.
• 17 slice large avocado in half lengthwise and remove the pit.
• 18 place avocado next to chicken and fill hole where pit was with slurry.
• 19 slice roma tomatoes in half and place between chicken and avocado.
• 20 season tomatoes with salt.
• 21 spoon topping over each chicken breast.
• 22 spoon slurry over each chicken breast and from the top of the chicken breast around the plate to the bottom of the chicken breast.
• 23 place two sprigs of parsley next to each chicken breast.