5 boneless, skinless, chicken breast (about 2 pounds)
extra butter and oil to cook the chicken in
2 c. grated Monterey Jack Cheese
1/2 c. sour cream
Instructions
Heat oil and extra butter in a large skillet (I use cast-iron) over moderately high heat. Salt and pepper your chicken.(add a little chili powder to the chicken helps). Throw them in the skillet and resit the urge to turn them over. Leave them for 5 minutes or until nicely browned, then flip them. Leave them until they are browned. Now flip every few minutes until they are done. Remember when you cut the chicken it must be all white and no pink.
Remove the chicken and let cool. While the chicken is cooling add 2 tbs of the butter to the pan you cooked the chicken in. Add the chopped onions, and cook until softened. Once the chicken is cool shred with you fingers.
In a large heavy pot, melt the remaining butter over moderately low heat and whisk flour. Cook the roux, whisking constantly for 3 minutes. Stir in onion and gradually add the broth and half and half whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally for 5 minutes or until thickened. (It will be nicely and obviously thick.) Stir in Sweet Baby Ray's sauce, chili powder, cumin, salt and pepper. Add beans, chillies chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream
May be served immediately.
Serving
Suggestions
Serve with cilantro, cheese, jalapenos, tomatoes, or whatever else you like
Originally Submitted
5/4/2012
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