This one-skillet dish is perfect for when you don't want to heat up the oven in summer. Use mild, medium or hot Hatch chiles according to your spice level.
AuthorCathy Arkle
Ingredients
1cupdiced pancetta
1tablespoonextra virgin olive oil
3wholedouble chicken breasts, skinned and boned
Salt and freshly ground black pepper to taste
1med onionchopped
3clovesgarlicminced
3cupsPortobello or porcini mushroomscleaned and sliced
To the same skillet, add the mushrooms and hatch chile peppers and saute until just cooked. Remove.
Pour in the white wine and reduce by half. Then add the balsamic vinegar and Not Ketchup Tangerine Hatch Chile sauce and cook, stirring, until the sauce becomes a glaze, about 5 minutes. Return the mushroom mixture and chicken to the skillet. Stir to coat with the glaze.
Fill lettuce cup with chicken mixture and drizzle with Not Ketchup Tangerine Hatch Chile Sauce. Sprinkle with Hatch Chile Powder to bring up the heat level to your liking.