This dish of chicken breasts with corn will be a hit with your family. Delicious and juicy roasted chicken breasts with a creamy and tasty spicy corn sauce that is unparalleled by almond milk, prepare it for lunch.
1 1/2 cups ear corn, the precooked kernels, for the sauce
1 can table cream, (225 g), for the sauce
1 tablespoon chipotle chile, chopped, for the sauce
1 cup almond drink Silk® almond original, for the sauce
1 pinch salt, for the sauce
1 pinch pepper, for the sauce
Preparation
10 mins
10 mins
Low
Sprinkle the chicken breasts with salt, pepper, and garlic.
In a skillet, heat the butter with the oil, fry the chicken breasts, and cover the skillet; cook on low heat for 10 minutes.
Blend the corn kernels with half cream, chipotles, and Silk ® Almond Original, which will provide 50% more calcium compared to whole cow's milk in your dish; season with salt.
Pour this sauce into the skillet with the chicken, cook until the sauce takes on a darker color and the chicken is well cooked.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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