Chicken ‘n Chiles Recipe
🕒 Cook Time: 50 minutes
🕒 Prep Time: 10 minutes
🕒 Total Time: 1 hour
🍽️ Servings: 4
Description:
Straight from a Carnation evaporated milk label from the early 70s, this Chicken ‘n Chiles recipe is a classic Tex-Mex delight. Serve it up with some seasoned rice for a complete and satisfying meal. And if you’re like me, don’t forget to add a kick of hot pepper for that extra zing! 😋
Ingredients:
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 teaspoons chili powder
- 3 chicken breasts
- 2 tablespoons butter
- 1/4 cup fresh mushrooms, sliced
- 1 can (12 ounces) evaporated milk
- 1 can (4 ounces) diced green chilis
Instructions:
| Step | Description |
|---|---|
| 1 | In a bowl, combine flour, salt, pepper, and 1/2 teaspoon of chili powder. |
| 2 | Coat the chicken breasts evenly with the flour mixture. |
| 3 | In a large skillet, melt the butter over medium heat. |
| 4 | Add the coated chicken breasts to the skillet and fry them on one side until they’re nicely browned. |
| 5 | Flip the chicken breasts and add the sliced mushrooms to the skillet. Continue cooking until the other side of the chicken is well browned and the mushrooms are tender. |
| 6 | In a separate bowl, mix together the evaporated milk, diced green chilis, and the remaining chili powder. |
| 7 | Spoon the milk mixture over the chicken breasts in the skillet. |
| 8 | Cover the skillet, reduce the heat to low, and let it simmer for about 40 minutes or until the chicken is tender. |
Nutrition Facts (per serving):
- Calories: 598.7
- Fat: 41.8g
- Saturated Fat: 13.7g
- Cholesterol: 170.5mg
- Sodium: 979.8mg
- Carbohydrates: 12.6g
- Fiber: 0.8g
- Sugar: 1.7g
- Protein: 41.6g
So there you have it, a taste of the 70s with this Chicken ‘n Chiles recipe that’s sure to please your taste buds and fill your belly with warmth and flavor. Enjoy! 🍗🌶️
