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In a cilantro cream sauce.
If it looks familiar its the recipe from The Common Table in uptown. I am addicted to this dish.
3 (10-ounce) skin on, bone-in chicken breasts
Salt and 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.*
If it looks familiar its the recipe from The Common Table in uptown. I am addicted to this dish.
3 (10-ounce) skin on, bone-in chicken breasts
Salt and 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.*
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