| This recipe is liked by 1 person(s). |
CHICKEN - PILLSBURY - Chicken and Jalepeno Dumplings with Cilantro Cream Sauce
Nb persons: 3
Yield:
Preparation time:
Total time:
Source:
| Chicken and Jalepeno Dumplings with Cilantro Cream Sauce | |
| 3 (10-ounce) | skin on, bone-in chicken breasts |
| Salt | |
| pepper to taste | |
| 2 tablespoons | olive oil |
| 2 cups | heavy whipping cream |
| 1 cup | cilantro leaves, plus a few sprigs for garnish |
| 1 (16–ounce) can homestyle refrigerated biscuits | |
| 2 | jalapeño peppers, seeded, deveined and minced |
| 2 cups | chicken stock or broth |
Directions
Preheat oven to 425 F. Season all sides of chicken with salt and pepper. In an oven-safe skillet set on the stovetop over medium-high heat, heat oil until just smoking. Place chicken skin side down and cook until skin is brown and beginning to crisp (about 3 minutes). Turn chicken and place skillet in the oven for 20 to 25 minutes, or until chicken is just done (springy to touch, and the juices run clear; if your chicken breasts are bigger, it might take longer).
Meanwhile, bring cream to a gentle boil in a saucepan and reduce by one-fourth, stirring frequently. Place reduced cream in a blender and add cilantro leaves. Cover lid of blender with a dishtowel and hold it down tight (or, if your blender lid has a removable stopper for venting, blend with the stopper out, so that there is a hole in the lid through which steam can escape). Begin blending by pulsing for 10 to 15 seconds. After pressure subsides, blend for 3 minutes. Season lightly with salt and pepper to taste.
Form 1 can of biscuit dough into a ball. Roll out dough to approximately 14x8-inch rectangle about a quarter-inch thick. Sprinkle lightly with salt and pepper and spread jalapeños evenly throughout, pushing them lightly into the dough. Roll from the short side into a fat cigar shape. Slice into 1-inch sections.
Spray a Dutch oven with cooking spray and heat over medium heat. Place dough in pan and add chicken stock. Bring to a boil and cook until chicken stock is almost reduced completely. Add cilantro cream sauce. Cover and bring to a boil. Remove lid and cook until desired thickness of sauce is reached.
Pour dumplings and sauce into a large bowl. Place chicken on top of dumplings and sauce. Garnish with fresh cilantro sprigs.
Makes 3 servings.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe