- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Servings: 4
- 1 1/4 cups light cream
- 2 small jalapenos, seeds removed & diced
- 3 garlic cloves, minced
- 2 boneless skinless chicken breast, halved
- 1/4 cup Lea & Perrins Worcestershire Sauce
- 1 lemon, juice and zest
DirectionsIn a blender or food processor, purée cream and jalapeno, and set aside.
In a large skillet, generously sprayed with nonstick cooking spray then placed over medium-high heat, briefly sauté garlic and add chicken. Sauté for 4 to 6 minutes on each side, or until browned and cooked through. Deglaze pan with Worcestershire Sauce. Stir in cream mixture and bring to a boil. Reduce heat to low and simmer for 4 to 5 minutes or until sauce has thickened.
Remove from heat and stir in lemon juice. To serve, slice chicken, top with sauce and garnish with lemon zest.
Here's a tip: If sauce becomes too thick, add additional Tbsp. of cream and tsp. of Worcestershire Sauce.