Jalapeño Chicken with White Wine Reduction and Crème Fraîche
This delicious chicken recipe is the perfect balance of savory, spicy, acidic, and fresh flavors.
- 12 oz chicken breast
- 8 slices provincial-herbed salami (or other dry salami)
- 1 tbsp butter
- 2/3 cup white wine (Pinot Gris or other acidic white)
- 1-2 tbsp canned diced jalapeños (more or less depending on your spice preference)
- 2 dollops crème fraîche
- salt and pepper to taste
- garlic powder
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Fry salami over medium low heat, pressing with a spatula to crisp. Remove & let cool on a paper towel. Slice into wide strips
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Remove excess fat from chicken breasts and fillet. Season with salt, pepper, and garlic powder. Add butter to the skillet and cook chicken over medium high heat. When fully cooked, remove from the pan and let the chicken rest.
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Add the wine to the skillet, scraping with a spatula to deglaze. Add the jalapeños and simmer on medium heat until the sauce is reduced by half.
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While the sauce is reducing, slice the cooked chicken into strips. When the sauce can coat the back of a spoon, remove from heat and add sliced chicken back into the skillet and toss to coat.
Plating
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layer slices of chicken with the slices of salami. Pour remaining jalapeño white wine reduction over chicken. Add a dollop of crème fraîche and served with steamed vegetables.
You can use any type of salami, but an herbed salami gives a lot more flavor to the dish. Can’t find any? add a little rosemary & thyme to the chicken.
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