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Chicken Angel Wings

Smothered Green Chili Chicken Breasts

Chicken Angel Wings is an easy family favorite – seared and baked chicken breasts in a savory sauce.

This is a very easy family favorite with a simple, very flavorful sauce. I’ve made it with both mild and hot chiles, and I found that if I used hot, I needed to use only 1/2 cup instead of a full cup.

This would be particularly good over rice. I may try it next time, cutting the chicken into smaller pieces and making the entire dish in the skillet instead of baking it. All in all, it’s a classic and rather versatile dish.

I adapted this from a recipe in Best of the Best from New Mexico (one of my favorite cookbooks).

Chicken Angel Wings
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 6 boneless skinless chicken breasts (about 3 lbs)
  • 2 tbsp butter
  • salt and pepper
  • 1¼ cups chicken broth
  • 1½ cups chopped onion (about 1 medium)
  • 1 cup mild diced green chiles
  • 2 cloves garlic, minced or pressed
  • 1 tbsp flour
  • ½ cup sour cream
  • ½ cup shredded Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly brown the chicken in a skillet in 1 tbsp of the butter and season with salt and pepper.
  3. Lay chicken in a greased 9"x13" baking dish and splash with ¼ cup chicken broth.
  4. Cover and bake for 20 minutes.
  5. While chicken bakes, sautee onion in 1 tbsp butter until soft.
  6. Add the chiles to the pan with garlic and flour. Stir and cook a minute or so. Stir in the remaining 1 cup chicken broth and simmer, stirring often, until smooth and slightly thickened.
  7. Pour into blender or food processor and puree.
  8. Pour back into skillet and stir in the sour cream. Heat just to simmering and pour over chicken.
  9. Sprinkle with cheese and bake an additional 20 minutes or until meat thermometer registers 165 degrees and cheese is melted.
Notes
Commentary:
This is a very easy family favorite with a simple, very flavorful sauce. I've made it with both mild and hot chiles, and I found that if I used hot, I needed to use only ½ cup instead of a full cup.

This would be particularly good over rice. I may try it next time, cutting the chicken into smaller pieces and making the entire dish in the skillet instead of baking it. All in all, it's a classic and rather versatile dish.

I adapted this from a recipe in Best of the Best from New Mexico (one of my favorite cookbooks).

 

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