Ilse Castrejón

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Ilse Castrejón

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 chicken breast without skin, or bone; cut in halves; 2 tablespoons of olive oil; 1 teaspoon of oregano; 2 tablespoons of garlic finely chopped; 1 teaspoon of salt; 1/2 teaspoon of black pepper; 1 cup of evaporated milk; 1/2 cream cheese 95g; 1 cup of chicken soup; 1/8 of onion; 1 clove of garlic; 1 cup of corn kernels; 3 tablespoons of butter; 3 tablespoons of flour; to taste of corn kernels to decorate; to taste of oregano to decorate

20 min

40 min

Easy

4.5

4 comments

Ilse Castrejón

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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!

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Ingredients

2 servings

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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.