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Chicken in Picosita Sauce of Cilantro and Lettuce

Name: Chicken in Picosita Sauce of Cilantro and Lettuce
Prep time: 50 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon oil; 2 chicken breasts, pitted and skinless; 1 teaspoon salt; 1/2 teaspoons black pepper; 1 tablespoon butter; 1/8 onions, finely chopped; 1 clove garlic; 2 serrano peppers; 2 cups fresh coriander; 2 cups lettuce, Trio Eva ®; 1 cup whipping cream; 1 teaspoon salt; 1/2 teaspoons black pepper; 1 serrano pepper, sliced to decorate; 1 branch fresh coriander, to decorate

20 mins

30 mins

Low

4.166667

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These chicken breasts are accompanied by a rich and creamy sauce of coriander and lettuce picosita that make them irresistibly delicious. A recipe that will surely become one of your favorites, try it.

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Ingredients

4 portions

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1 tablespoon oil
2 chicken breasts, pitted and skinless
1 teaspoon salt
1/2 teaspoons black pepper
1 tablespoon butter
1/8 onions, finely chopped
1 clove garlic
2 serrano peppers
2 cups fresh coriander
2 cups lettuce, Trio Eva ®
1 cup whipping cream
1 teaspoon salt
1/2 teaspoons black pepper
1 serrano pepper, sliced to decorate
1 branch fresh coriander, to decorate

Preparation

In a frying pan over high heat, heat the oil, pepper the breasts and seal on both sides until golden brown. Remove and reserve.

In a deep pan, melt butter and cook onion and garlic. Add the chili and cook a minute.

Add the cilantro and the trio lettuce Eva® and leave the stove on low heat until the lettuce releases all the liquid, about 5 minutes.

Blend the previous mixture with the cream to beat until obtaining a homogeneous sauce.

Return the sauce to the pan, place the chicken breasts and season. Cook on low heat and covered, for 20 minutes or until the breasts are cooked completely.

Serve the breasts and decorate with sliced chili and fresh coriander.