This recipe appeared in the June 2012 issue of People magazine. The dish is a spicy chicken dish from a Los Angeles restaurant. I looked up Craig’s Restaurant and read the menu, and yes, it is actually on the menu. It is described as:
Chicken Velasco 25
(garlic & jalapeno jus,
mashed potatoes, daily vegetable)
Yes, it is $25.00 at Craig’s, but you can have this in your very own home. Check out the Craig's menu here. It is not too spicy, and I suggest serving it with the mashed potatoes because the jus would make a nice gravy for the potatoes, even though I served it Oven Baked Parmesan Potato and Zucchini Fries--recipe here. I also sautéd a few mushrooms because I had them on hand. I topped the chicken dish with the mushrooms.
3 medium jalapeno peppers, sliced
5 cloves garlic
Canola Oil for the sauce (and olive oil if you like for the chicken.)
½ cup white wine
2 tbsp. lemon juice
2 cups beef stock
2 tbsp. butter
2 tbsp. flour
Salt and pepper
2 (8-oz.) skinless, boneless chicken breasts, sliced in half (I used chicken tenders.)
1. In a medium saucepan, sauté jalapeno and garlic in 2 tsp. oil until golden, 4 minutes. Add wine and reduce until almost evaporated. Add lemon juice and stock, and bring to a simmer.
2. Meanwhile, melt butter in a small saucepan. Add flour and cook, stirring, for 2 minutes. Add mixture to sauce. Simmer for 5 minutes. Strain. Stir in ¾ tsp. salt and set aside.
3. Lightly coat chicken with oil (I used Olive Oil for this step). Season with salt and pepper. In a large skillet, sauté chicken until golden brown. Place chicken on plates and cover with sauce. Serve.