Chicken Chilaquiles

Ingredients

• 0.5 teaspoon ground pepper 
• 3 cups chicken broth low-sodium homemade canned
• 2.5 tablespoons chili powder 
• 0.5 cup cilantro leaves 
• 3 tablespoons cooking oil 
• 0.8 cup feta cheese crumbled
• 3 tablespoons flour 
• 2 cloves garlic minced
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon pepper black
• 3.5 tablespoons paprika 
• 1  onion red sliced thin
• 0.5 teaspoon salt 
• 1.3 pounds chicken breast boneless skinless ( 4 in all)
• 0.5 cup cream sour
• 1 teaspoon sugar 
• 0.5 pound tortilla chips 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt.
2. In a large saucepan, heat 2 tablespoons of the oil over moderately low heat.
3. Add the flour and cook, whisking, until golden, about 3 minutes.
4. Add the garlic; cook for 30 seconds.
5. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.
6. Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the pepper and cook until browned and just done, about 5 minutes per side.
7. Remove the chicken from the pan and let it rest for 5 minutes.
8. Cut crosswise into slices.
9. Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes.
10. Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.
11. Wine Recommendation: These forceful, varied flavors need a gutsy wine, and zinfandel will more than hold its own. Look for old-vine cuves from Sonoma's Dry Creek or Russian River valleys.