Chicken breasts in sweet pepper cream. Recipe for Christmas |
Cuisine: Mexican
Author: Mary Soco - cocinamuyfacil.com
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
- 4 boneless chicken breast, skinned and halved
- 2 red peppers
- 2 yellow peppers
- 2 bars of 190 grams of cream cheese
- 2 cans of evaporated milk
- Olive Oil
- Salt and black pepper
- Heat a skillet with a little olive oil, and brown in the chicken breasts previously seasoned with salt and black pepper. When browned on both sides, add to the pan ½ cup of water, cover, reduce heat and simmer until chicken is tender.
- Cut the ppers into small strips and fry in a pan with a tablespoon of olive oil. When tender, put the half on the blender with cream cheese and evaporated milk and process until get a smooth cream. Depending on the size of your blender, you may need to do it in parts.
- Pour the sweet pepper cream back in the pan oven the remaining peppers, season with salt, low the heat and allow to boil for two minutes.
- To serve, slice the breasts and cover with sweet pepper cream, garnish with finely chopped raw red-yellow peppers.
Recipe by Cocina Muy Fácil at https://cocinamuyfacil.com/en/chicken-breasts-sweet-pepper-cream-recipe-christmas/
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