This is an old recipe from Katharine’s Catering here in Ann Arbor that I have not made in sometime, but it must be good as the recipe was in the old system Gene developed for me. She has been in business since 1985 so that does say something about her and her recipes of course. So this recipe could go back 20 years or so when every Wednesday the Ann Arbor News published a food section with recipes that viewers requested. I am sure Gene and I attended some events that she catered. I may have changed this recipe way back when but I did change a few things when I made it recently.
Do you ever wonder where cooks get the names for their recipes? I was curious as to what Sonora meant. Here are my many findings: Sonora means loud, clear, sonorous, is of Spanish origin, Webster’s Dictionary says it is a state in NW Mexico, girls name, the name of a desert near Phoenix, an island, a peak, a river, name of a thunderstorm, cities in Ohio, California, Kentucky and Texas and ground snakes. My choice would be this recipe is of Spanish origin! Ruby Tuesday has a delicious Sonora dish but it is very different from this one by Katharine. Anyways, I totally enjoyed this recipe and I know you will too!
Sonora Chicken
Marinade:
- 8 (4 to 6 oz.) chicken breasts, trimmed (I used chicken tenders)
- 2 garlic cloves, peeled and roughly chopped
- 1/2 onion, peeled and roughly choped
- 2 tsp. chili powder
- 2 tsp. paprika
- 3 tbsp. olive oil
- 1/2 cup dry white wine such as a Pinot Grigio
Combine marinade ingredients in a food processor. Marinate chicken overnight or for at least 4 hours. I always like to marinate meat as long as I can – it does add more flavor.
Sauce:
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1/2-1 tbsp. olive oil
- 3 cups low-sodium chicken broth
- 3 tbsp. stone-ground mustard (I buy a salt free product from Westbrae)
- 1 tbsp. chili powder (I use a medium chili powder from Penseys)
- 2 tsp. paprika
- 2 tbsp. cornstarch
- 3 tbsp. heavy cream (I used evaporated milk – I forgot to buy cream)
- salt and pepper to taste
- fresh parsley for garnish
Saute onions in a little oil and toward the end add the fresh garlic and sauté another minute or two. Add the broth, mustard, chili powder and paprika; bring to a simmer.
Mix cornstarch with cold water until smooth; add to simmering chicken broth mixture. Add heavy cream (you can use 1/2 and 1/2, milk or evaporated milk – it will not be as rich but….) and salt and pepper to taste.
Grill chicken breasts (indoors I use my La Creuset grill pan to get the grill marks) until you get nice grill marks. Then bake in a 350 degree oven for 10 minutes or until the chicken is fully cooked. If I was using my outdoor grill I would cook them entirely outside.
Place chicken on a serving plate and pour sauce over the tenderloins. Garnish with fresh parsley if desired.
Recipe by cookingwithauntjuju.com
I’m trying this one, sounds good.
This recipe was a special treat to make again and to know that her business is still going strong.