A Restaurant Dish from Craig's in Los Angeles

Chicken Velasco

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.

Ingredients:

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.)

Preparation:

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.