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Chicken >> Grilled Chicken With Chile Strips In Cream
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Chicken >> Grilled Chicken With Chile Strips In Cream


6 Boneless, Skinless Chicken Breast Halves, Grilled And Kept Warm 2 Tablespoons Vegetable Oil 1 Cup Chopped White Onion 2 Tablespoons All-purpose Flour 1 ½ Cups Milk 1 (3-ounce) Package Cream Cheese, Cut Into Pieces ½ Teaspoon Garlic Salt 2 (7-ounce) Cans Ortega® Whole Green Chiles, Rinsed, Drained And Cut Into Strips 2 Tablespoons Chopped Fresh Flat-leaf Parsley
Heat Vegetable Oil In Large Skillet Over Medium-high Heat.
Add Onion; Cook, Stirring Occasionally, For 1 To 2 Minutes Or Until Onion Is Tender.
Sprinkle Flour Over Onion; Cook, Stirring Constantly For 1 To 2 Minutes Or Until Flour Is Golden Brown.
Add Milk Slowly To Skillet; Bring O A Boil.
Cook, Stirring Constantly, For 3 To 4 Minutes Or Until Mixture Is Thickened.
Reduce Heat To Low.
Add Cream Cheese And Garlic Salt.
Cook For 2 To 3 Minutes Or Until Cream Cheese Is Melted And Well Combined.
Stir In Chiles; Heat Through.
Top Chicken Breasts With Chiles In Cream.
Sprinkle With Parsley.

Makes 6 Servings. You can serve with your family and friends.
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