Preparation

• Cook the bacon low and slow in a separate skillet until crispy on each side, while preparing the dish. Consider reserving 2 tbsp. drippings to use in the recipe.
• Combine the sauce ingredients in a medium measuring cup and set aside. Measure out remaining ingredients.
• Slice the chicken in half lengthwise to create thinner slices. Cover with saran wrap and use a meat mallet to pound to ½ inch thick.
• Season each side of the chicken with salt, pepper, and paprika.
• Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden crust forms. Set aside.
• Add the butter to the skillet and set heat to medium. Cook the diced jalapenos and garlic for 3 minutes, stirring continuously.
• Add the flour and cook for 1-2 minutes until raw flour smell is gone.
• Stir in the sauce mixture gradually, bringing it to a boil. Reduce heat and let cool for 1 minute.
• Stir in cream cheese and sour cream until melted and combined. Sprinkle in cheddar cheese while stirring continuously.
• Add the chicken back to the skillet and spoon sauce on top. Heat through for 2-3 minutes.
• Top with chopped bacon and green onions. Serve with various side options.