Monserrat Ponce Aldrete

Recipes:

1 Photos

Upload your Photo

Monserrat Ponce Aldrete

Chicken fillets in Chipotle Cream

Name: Chicken fillets in Chipotle Cream
Prep time: 30 min
Cook time: 30 min
Yield: 5
Cuisine: Internacional
Ingredients: 5 chicken breasts, steaks; 1 can chipotle chili; 4 tablespoons sour cream; 150 grams bacon; 1 garlic; 1/2 onions; 1 tablespoon butter; salt, to taste; 1 tablespoon oil; 1 cup Water; black pepper, to taste

30 mins

Half

4.166667

6 comments

Monserrat Ponce Aldrete

	241
Favorites

Collections

Glider

Super List

Upload a picture

To print

You will love its special flavor, prepare these chicken fillets in chipotle cream and surprise your family.

Learn more about Monserrat Ponce Aldrete

Ingredients

5 portions

Select all ingredients

Preparation

Season the fillets and replenish

In a pan we are going to put the butter, we are going to add the bacon in pieces and wait for it to brown. Add the garlic to the onion in very small pieces, stir and cook until the onion is fried

In the glass of the blender put 3 chipotle chilies from the can, the tablespoons of cream, the water and the fried preparation of the pan. liquefy until everything is very well integrated.

In the same pan we are going to fry the breasts with the tablespoon of oil, since they are well cooked we add the contents of the blender, cover and let it release the first boil. We remove from the fire and serve

PRESENTATION

Serve with some pasta or rice!

TIPS

You can replace the water with some vegetable broth or chicken will be very rich.

Print recipe for:

Chicken fillets in Chipotle Cream

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

Rate this tip

Ratings (6)

Citlalli Gámez

29/05/2019 17:19:35

Yo mariné los filetes de pollo con un poco de sazonador de ajo y algo de paprika en polvo. Solo sazoné cebolla fileteada y ajo en la mantequilla y dejé enfriar para después licuarlo. Para la salsa usé 1/2 latita de chiles chipotles (de las de 105 g), agregué la cebolla y el ajo previamente sazonados, sustituí la taza de agua por una lata de leche evaporada Carnation (360 g) y un puré de tomate (210 g), 4 cucharadas de crema ácida y 1/2 cucharada de mayonesa, agregué sal y pimienta al gusto. En la cacerola cocí los filetes junto con algo de cebolla fileteada y granos de elote amarillo, agregué la salsa y listo. Quedó riquísimo. Acompañé con verdura cocida.