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poultry essentials: chicken in a spicy white sauce

Recipe by
Andy Anderson !
Wichita, KS

Put this together before Christmas but did not have time for posting. This is easy/peasy to assemble, and the sauce combined with the chicken is gob smacking. I might play a bit with the sauce and add seafood to make it a chowder. But that is a recipe for another day. For today, this is yummy stuff. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For poultry essentials: chicken in a spicy white sauce

  • 1 lb
    boneless skinless chicken breasts, or tenders
  • 3 Tbsp
    sweet butter, unsalted
  • 3 Tbsp
    flour, all-purpose variety
  • 1 tsp
    garlic powder
  • 1 Tbsp
    cajun seasoning
  • 2 c
    chicken stock, not broth
  • 4 oz
    canned diced green chilies, drained
  • 14 oz
    diced tomatoes, drained, 1 can
  • 2 c
    monterey jack or pepper jack cheese, freshly shredded
  • 4 oz
    cream cheese, softened
  • 1/2 c
    sour cream
  • 1 c
    peas, frozen variety, added to the sauce while simmering
  • hot sauce, served at the table
  • crusty bread, to sop up all that yummy sauce

How To Make poultry essentials: chicken in a spicy white sauce

  • 1
  • 2
    What you will need? I used a skillet to sauté the chicken, and a heavy bottomed pot to make the recipe. However, you could do it in one pot.
  • 3
    What to serve with it? A nice side salad would be nice, and good crusty bread would not be amiss. Oh, and do not forget the wine. There will always be wine.
  • 4
    How to store it? Because of all the dairy, you cannot freeze this recipe, but it will survive in the fridge for 2 – 3 days.
  • 5
    Cooking Tips The Chicken I have never tried this with dark meat; however, I have used chicken breasts and chicken tenders with good results. The photos in the recipe represent chicken tenders. Cajun Seasoning I am using my own Cajun seasoning: However, the two store-bought mixes that I like are: Tony Chachere’s, and Slap Ya Mama. If you are using store bought, just remember that they usually contain a lot of salt, so adjust any salt you might add to this recipe accordingly.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Sprinkle the chicken with salt and pepper, then sauté over low heat, in a bit of butter and oil.
  • 8
    Chop up into bite-sized bits, and reserve.
  • 9
    Add the butter to a pot over medium heat. When the foaming stops, add the flour and whisk together. Continue whisking for about 2 – 3 minutes. Add the garlic powder and Cajun spice and whisk to combine. Slowly whisk in the chicken stock. When combined, remove the whisk, and use a stirring spoon to combine the chilis and diced tomatoes, and peas, if you are using them. Reduce heat to a slow simmer, and then add the cheeses. Stir until completely melted into the sauce, about 2 – 3 minutes.
  • 10
    Add the chicken.
  • 11
    Stir to combine, and simmer for about 2 – 3 minutes.
  • 12
    Remove from the heat and stir in the sour cream.
  • 13
  • So yummy
    Serve over rice or noodles with some fresh crusty bread, and maybe a side salad. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace to all

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