Seared Chicken Breast with Creamy Jalapeno Cilantro Sauce
and mushrooms / pear and celery slaw

Name: Seared Chicken Breast with Creamy Jalapeno Cilantro Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 oz Mushrooms, sliced (look for pre-sliced to save time); 2 cloves Garlic, peeled; 2 Jalapenos, chopped; slice in half lengthwise and remove seeds for less heat; 1 cup Cilantro leaves; 1/4 cup Mayonnaise (paleo or W30 compliant if needed); 2 tsp Lemon juice; 1/4 tsp Cumin, ground; 1 1/2 lbs Chicken breast, boneless and skinless, halved to thin; 1 tsp Paprika; 1 tsp Garlic powder; 2 Tbsp Butter (sub ghee for W30); 2 Tbsp Oil, cooking; 3 stalks Celery, julienned; 1 Pears, Asian, julienned; 1 Tbsp Lemon juice; 1 Tbsp Vinegar, apple cider

Active: 40 Total: 40

Original GF Paleo Vegetarian

Seared Chicken Breast with Creamy Jalapeno Cilantro Sauce

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

Metric

Servings:

Seared Chicken Breast with Jalapeno Cilantro Sauce:

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

Pear and Celery Slaw:

Celery - 3 stalks , julienned
Pears, Asian - 1 , julienned
Lemon juice - 1 Tbsp
Vinegar, apple cider - 1 Tbsp

Prep

Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 3 days ahead)
Garlic / Jalapenos / Cilantro - Prep as directed and combine. (Can be done 1 day ahead)
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)
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)
Celery / Pears - Prep as directed.
Make slaw - Combine celery and pears with lemon juice (portion for slaw) and vinegar.

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Make

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.
Return skillet to medium heat and add cooking oil to heated pan.
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.
Serve chicken and mushrooms with jalapeno cilantro sauce on top. Enjoy slaw on the side.

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