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- 3 Medium jalapeno peppers sliced
- 5 cloves garlic
- Canola Oil
- 1/2 cup(s) white wine
- 2 tablespoon(s) lemon juice
- 2 cup(s) beef stock
- 2 tablespoon(s) butter
- 2 tablespoon(s) flour
- salt & pepper
- 2 8 oz skinless boneless chicken breasts sliced in half
- 1. In a medium saucepan, sate jalapeno and garlic in 2 t of oil until golden, 4 minutes. Add wine and reduce until almost evaporated. Add lemon juice and stock and bring to simmer.
- 2. Meanwhile, melt butter in small saucepan. Add flour and cook, stirring for 2 minutes. Add mixture to sauce. Simmer for 5 minutes. Strain. Stir in 3/4 t salt and set aside.
- 3. Lightly coat chicken with oil. Season with salt and pepper and , in a large skillet, saute chicken until golden brown, 5 minutes/side. Place chicken on plates, cover with sauce ans ever.
This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.
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Chicken Velasco Recipe at a Glance
- COURSE: Main Dishes