Best 4 Chicken Tampico Sauce Recipes

CHICKEN BREASTS WITH JALAPEñO CHEESE SAUCE

Steps:

• Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Meanwhile, season chicken breasts with the salt, pepper, chili powder and cumin. Add to pan and sear for 4 minutes on each side, until golden brown.
• Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
• Reduce heat to medium and add remaining two teaspoons olive oil to pan.
• Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened. Add garlic and saute for 30 more seconds.
• Add chicken broth and cream cheese and stir until melted. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
• Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
• Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.) I like to spoon some of the sauce over the chicken breasts halfway through the cooking time.
• Serve chicken breasts with extra sauce spooned over the top, and enjoy!

GRILLED TAMPICO CHICKEN BREAST

Steps:

• In a bowl season the breast with salt and pepper.
• Add carrot, orange, and pear juices along with apple cider vinegar.
• Now incorporate ginger, garlic and chili sauce.
• Use a rubber spatula or your hand to mix items together.
• Cover bowl with plastic wrap and refrigerate for at least 20 minutes. (Okay to marinate overnight).
• Remove from refridgerator and grill for 7 minutes on the first side, flip and grill 5 minutes on other side. (Internal temperature of 160-165 degrees).
• Remove from grill and allow chicken breast to rest in a small bowl for 2 to 5 minutes.
• Slice the breast at an angle.
• Note: You can create a delightful reduction sauce to accompany your dish by doubling the amount of marinade made and saving half for your sauce before beginning your prep. Start with a hot sauce pan, add the reserved marinade liquid with 2 ounces of chicken broth and reduce sauce by half.

CHICKEN TAMPICO WITH MAYONNAISE AND OLIVES

Steps:

• 1. In a small bowl, mix the mayonnaise, crema, olives, chile, and parsley. Cover and refrigerate. 2. Rub the chicken breasts all over with lime juice, oil, salt, and pepper. Heat a stovetop grill pan over medium heat, and cook the chicken 4 to 5 minutes per side or until it is well marked from the grill, it is firm to the touch, and it is no longer pink inside. 3. Transfer the chicken to a platter or individual plates. Spread the mayonnaise mixture equally on top of each fillet. Serve while the chicken is still hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN PICCATA WITH CAPERS

Steps:

• Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
• Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
• Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
• Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
• Drizzle sauce over and around the chicken; garnish with parsley.