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: Anita
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
- Preheat oven to 350 degrees.
- Lightly brown the chicken in a skillet in 1 tbsp of the butter and season with salt and pepper.
- Lay chicken in a greased 9"x13" baking dish and splash with ¼ cup chicken broth.
- Cover and bake for 20 minutes.
- While chicken bakes,
sautee onion in 1 tbsp butter until soft. - 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.
- Pour into blender or food processor and puree.
- Pour back into skillet and stir in the sour cream. Heat just to simmering and pour over chicken.
- 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).
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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