Name: Creamy Chicken with Parsley
Prep time: 25 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 teaspoon salt, for marinating; 1 teaspoon pepper, for marinating; 1 tablespoon oregano, for marinating; 1/4 cups olive oil, for marinating; 1 chicken breast, in strips; 3 cups parsley, for the sauce; 2 cups evaporated milk, for the sauce; 2 cups chicken broth, for the sauce; 1/2 cups cream cheese, for the sauce; 1/8 cups onion, for the sauce; 1 clove garlic, for the sauce; salt; 3 tablespoons flour, for the sauce; 3 tablespoons butter, for the sauce; parsley, chopped, for garnish

Preparation

10 mins

15 mins

Low

To marinate the chicken, mix the salt, pepper, oregano, and olive oil in a bowl. Marinate the chicken with the mixture you prepared and let it rest for 30 minutes. For the sauce, blend the parsley with evaporated milk, chicken broth, cream cheese, onion, and garlic. Set aside. Heat a pot over medium heat and add the butter and flour; cook for 5 minutes, stirring constantly, and add what you blended previously; cook for 5 more minutes and season with salt and pepper.