Today’s recipe has a story, and is that was part of the menu I served the first Christmas that I hat to organize. At that time, we just changed our residence and at home only had a simple two burner stove, so dinner required to be not very complicated and do not need oven. Among look here and there, I decided to prepare these chicken breasts in sweet pepper cream, and the result was much better than I expected.
Now that I analyze it, I realize that the taste and texture are warranted for two ingredients that always give a twist to any dish: cream cheese and evaporated milk, ingredients which in this date I still buy in Philadelphia and Carnation Clavel trademarks, because their quality is not exceeded by other brands that are available, at least in Mexico.
Since then, six years already, this recipe has become part of my favorites for special occasions, since the experience when taste it is extraordinary. To accompany nothing better than a piece of savory bread, like a good french baguette.
- 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.
You will see from the photos, the last time I prepared these chicken breasts in sweet peppers cream, I’ve accompanied with a broccoli, toasted almonds and black olives salad, but I’ve also served with a basic salad made with lettuces, red tomato and avocado. Both help us to cleanse the palate to continue enjoying the main course.
I hope you are encouraged to try it. For me, this recipe is a sign that we do not need an oven at home to make a true gourmet dish.
Bon Appetite! and Merry Chirstmas!
Esta entrada también está disponible en: Spanish