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Ernies Chicken Recipe Mi Cocina _hot_ Official

: A rich, creamy sauce made with roasted poblano peppers, heavy cream, and garlic. Sour Cream Sauce

This sauce is a hallmark of Mi Cocina's Tex-Mex style, offering a tangy, creamy richness. Use crema Mexicana or sour cream for the base. ernies chicken recipe mi cocina

While the restaurant keeps its exact marinade a secret, this version captures the citrusy, aromatic profile essential to the Mi Cocina style. For the Chicken & Marinade: Chicken Loco : A rich, creamy sauce made with roasted

– Season both sides with salt, pepper, garlic powder. Sear in hot oiled skillet over medium-high heat until golden brown (3–4 min per side). Remove and set aside (it will finish cooking in sauce). While the restaurant keeps its exact marinade a

In a large 12-inch skillet (cast iron is best), heat 2 tablespoons of butter and the olive oil over medium-high heat. When the butter stops foaming, add two chicken breasts (don’t overcrowd). Cook for 3-4 minutes per side until deeply golden brown and cooked through (165°F internal). Transfer to a plate and loosely tent with foil. Repeat with remaining chicken, adding more butter/oil if needed. Pro tip: Do not wipe out the pan! Those brown bits are flavor gold.

Nestle the seared chicken breasts back into the skillet, spooning the creamy mushroom-onion sauce over the top. Let them simmer together for 2-3 minutes so the chicken reabsorbs some moisture and the flavors marry.

Cook time: 30 minutes | Difficulty: Easy-Medium | Cuisine: Tex-Mex