- 3 medium jalapeño peppers,sliced
- 5 cloves garlic
- canola oil
- 1/2 cup white wine
- 2 tbsp lemon juice
- 2 cups beef stock
- 2 tbsp butter
- 2 tbsp flour
- salt & pepper
- 2 8-oz skinless boneless chicken breast,sliced in half
In a medium saucepan,saute 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 simmer..
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 3/4 tsp salt & set aside.
Lightly coat chicken with oil. Season with salt & pepper. In a large skillet,sauté chicken until golden brown,5 minutes a side. Place chicken on plates and cover with sauce.. Serve