Zippy green chiles spice up a classic white
sauce for tender and juicy chicken breasts. The sauce is thickened
with a package of cream cheese. This is a wonderful dish for
entertaining! Serve it with grilled vegetables and warm tortillas
on the side.
Grilled Chicken
with Chile Strips in Cream
- 6 boneless, skinless chicken
breast halves, grilled and kept warm
2 tablespoons vegetable oil
1 cup chopped white onion
2 tablespoons all-purpose flour
1 1/2 cups milk
1 (3-ounce) package cream cheese, cut into pieces
1/2 teaspoon garlic salt
2 (7-ounce) cans ORTEGA® Whole Green Chiles, rinsed, drained
and cut into strips
2 tablespoons chopped fresh flat-leaf parsley
- Heat vegetable oil in
large skillet over medium-high heat. Add onion; cook, stirring
occasionally, for 1 to 2 minutes or until onion is tender. Sprinkle
flour over onion; cook, stirring constantly for 1 to 2 minutes
or until flour is golden brown.
- Add milk slowly to skillet;
bring o a boil. Cook, stirring constantly, for 3 to 4 minutes
or until mixture is thickened. Reduce heat to low. Add cream
cheese and garlic salt. Cook for 2 to 3 minutes or until cream
cheese is melted and well combined. Stir in chiles; heat through.
Top chicken breasts with chiles in cream. Sprinkle with parsley.
Makes 6 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
