Two Chili-Coffee Chicken Breast Recipes (Original & Low Fat)

Chili and coffee work well with chicken. The coffee imparts a little of a smokey flavor, like the surface of a steak cooked on the grill. The original recipe is very flavorful because of the richness of the butter and half and half. The low fat version eliminates the butter and uses milk to replace the half and half. Try them both. I think you will be pleased with either one.
Chili/Coffee Chicken Breast (Original Recipe)
Ingredients:
2 chicken breast halves
1 teaspoon instant coffee
1 tablespoon chili powder
2 tablespoon butter
2 tablespoon olive oil
1 cup half and half
1/4 cup of cooking wine or water
salt & pepper to taste
Instructions:
1 - Mix the instant coffee and chili powder together and use to rub chicken
2 - Sauté chicken breasts in butter and olive oil over moderately high heat
3 - 4 minutes a side or until white throughout.
3 - Deglaze pan with water, then while still heating slowly add half and half until the sauce thickens.
4 - Serve over pasta or noodles.
Low Fat Chili/Coffee Chicken Tenders
Ingredients:
2 chicken tenders (about 4 ounces)
1/2 teaspoon instant coffee
1/2 tablespoon chili powder
1 tablespoon flour
2 tablespoons olive oil
1/2 cup milk
salt & pepper to taste
Instructions:
1 - Mix the instant coffee, chili powder and flour together and use to rub chicken
2 - Sauté' chicken tenders in olive oil over moderately high heat 1 1/2 minutes a side or until white throughout.
3 - Deglaze pan with milk, then while still heating slowly add milk until the sauce thickens.
4 - Serve immediately over long grain brown rice.

My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com