Well American and Tex Mex or Mexican … not sure. It just has a nice light spicy flavor. I serve this over my “Kim’s Favorite Roasted Creamed Corn,” and my Romaine and Black Bean Salad with a Lime Vinaigrette. The three of them make a great combo.
I really prefer to make this sauce the day before and just heat up before serving
I put down a thin layer of corn in the center of the plate and then top with the grilled chicken and top with the spicy cream sauce. The cream accents the chicken and the corn and a side of my “romaine salad with black beans, avacado and a lime vinaigrette.”
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...