Juicy Chicken in Cream of Corn

Name: Juicy Chicken in Cream of Corn
Prep time: 60 min
Cook time: 60 min
Yield: 2
Cuisine: Mexicana
Ingredients: 1 piece of chicken breast without skin, or bone; cut in halves; 2 spoonfuls of olive oil; 1 teaspoonful of oregano; 2 spoonfuls of Garlic finely chopped; 1 teaspoonful of Salt; 1/2 teaspoonful of Pepper; 1 Cup of evaporated milk; 1/2 piece of cream cheese 95g; 1 Cup of chicken soup; 1/8 of piece of onion; 1 clove of Garlic; 1 Cup of a grain of corn; 3 spoonfuls of Butter; 3 spoonfuls of flour; to taste of a grain of corn to decorate; to taste of oregano to decorate

60 minutes

Easy

2 servings

Ilse Castrejón

Add this recipe to your weekly menu, it is very easy to make and economical. Juicy baked chicken bathed in creamy corn sauce, decorated with elotitos and fresh oregano. You'll love it!

Learn more about Ilse Castrejón

Ingredients

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Preparation

Preheat the oven to 180 ° C.

In a bowl, mix chicken with olive oil, oregano, garlic, salt and pepper. Place on a baking tray and bake 30 minutes or until the chicken is cooked and browned. Reserve.

For the cream, liquefy the evaporated milk with the cream cheese, the chicken broth, the onion, the garlic and the corn kernels until having a homogenous mixture.

Heat a pot over medium heat, add the butter and the flour at once, cook until you get a golden paste. Add the sauce and let it boil, lower the heat and cook until it thickens. Season with salt and pepper.

Cut the chicken into thick strips and serve on a plate with corn sauce. Garnish with corn kernels and fresh oregano.