Seared Chicken Breast with Creamy Jalapeno Cilantro Sauce
and mushrooms / pear and celery slaw
With a spicy, creamy sauce, this seared chicken breast is simple to execute but loaded with flavor. The fresh, crunchy slaw on the side helps to balance the creaminess and heat.
Smarts: If you want to keep the spice to a minimum be sure to slice the jalapenos lengthwise and remove the seeds first.
Ingredients
- Mushrooms - 12 oz , sliced (look for pre-sliced to save time)
- Garlic - 2 cloves , peeled
- Jalapenos - 2 , chopped; slice in half lengthwise and remove seeds for less heat
- Cilantro leaves - 1 cup
- Mayonnaise - 1/4 cup (paleo or W30 compliant if needed)
- Lemon juice - 2 tsp
- Cumin, ground - 1/4 tsp
- Chicken breast, boneless and skinless - 1 1/2 lbs , halved to thin
- Paprika - 1 tsp
- Garlic powder - 1 tsp
- Butter - 2 Tbsp (sub ghee for W30)
- Oil, cooking - 2 Tbsp
- Celery - 3 stalks , julienned
- Pears, Asian - 1 , julienned
- Lemon juice - 1 Tbsp
- Vinegar, apple cider - 1 Tbsp
Prep
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Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)
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Garlic / Jalapenos / Cilantro - Prep as directed and combine. (Can be done 1 day ahead)
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Make sauce - Combine garlic, jalapenos, and cilantro in a food processor or blender and pulse until chopped into small pieces. Add mayonnaise, lemon juice (portion for chicken), and cumin and blend until it reaches your desired consistency - completely smooth or slightly chunky. Add some water if needed to help it blend. (Can be done 1 day ahead)
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Chicken - Slice in half lengthwise to thin. Season on both sides with paprika, garlic powder, and some salt and pepper. (Can be done 1 day ahead)
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Make slaw - Combine celery and pears with lemon juice (portion for slaw) and vinegar.
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Make
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Heat a large skillet with butter / ghee over medium heat. Add mushrooms and saute until very tender and deep golden brown, 8 to 10 minutes. Transfer mushrooms to a serving platter and season generously with some salt. Cover to keep warm.
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Return skillet to medium heat and add cooking oil to heated pan.
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Sear chicken breasts on both sides until cooked through, 6 to 8 minutes total (depending on thickness). Do this in batches if needed, adding chicken to the plate with the mushrooms as it finishes cooking.
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Serve chicken and mushrooms with jalapeno cilantro sauce on top. Enjoy slaw on the side.
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