Recipe courtesy of Almond Films
Southern Fried Free-Range Chicken with a Southwest Chipotle Cream Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 908
- Total Fat
- 59
- Saturated Fat
- 5
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 67
- Cholesterol
- 279
- Sodium
- 872
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
Ingredients
2 eggs, beaten
4 boneless chicken breast fillets
1 cup all-purpose flour
Vegetable oil, for frying
Salt and freshly ground pepper
Chipotle cream sauce, recipe follows
Directions
- In a medium sized bowl, beat together 2 eggs. Dip the chicken breasts in the eggs, and then dredge in flour. Fill a medium sized pan halfway with vegetable oil and heat. When the oil is hot, place the chicken breasts in the hot oil and fry on both sides until cooked through. Season with salt and pepper.
- Top the fried chicken with chipotle cream sauce and serve with pecan rice and wilted spinach.
- A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Chipotle Cream Sauce:
- 1 can chipotles in adobo
- 1 cup heavy cream
- 1 cup sour cream
- Mix together heavy cream, sour cream, and chipotles in blender (use 2 chipotles for medium hot, 3 for spicy hot). Pour into a small saucepan and bring to a simmer.