This is an easy, economical, and very delicious recipe. It was the first recipe I took as part of my repertoire and the one I like to make the most because everyone is always satisfied with the result.
Remove the skin and slice the chicken breast into pieces the size of a milanesa or narrower.
Season each piece of chicken to taste.
Brown the chicken in a skillet with oil. Make sure they are cooked and browned but not burnt, as they will finish cooking in the sauce.
Take the chicken out of the pan and set it aside on a plate.
With the same skillet where we browned the chicken, we will prepare the sauce to preserve the flavor. We will start by chopping the green onion. (Remember to remove the leaves and wash it beforehand). Once chopped, throw them into the skillet with a bit of butter.
Once the onion is sautéed, add the cream and a pinch of salt.
Let it cook for a few minutes.
When it starts to boil, add the chicken to the sauce.
Turn off the heat and let the chicken absorb the sauce.
Turn it back on after a while and heat to serve.
Serve the chicken on a plate and accompany with plenty of sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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