2 tablespoons olive oil 2 skinless, boneless chicken breasts, sliced into strips Salt and pepper, to taste 1/4 onion, diced 1 clove garlic, finely minced 1 LA MORENA Chipotle Peppers in Adobo Sauce, OR use 2 chilies, depending on taste 1 cup crema mexicana, or heavy cream 1 cup milk Recipe courtesy of Mama Maggie's Kitchen! Heat the oil in a large skillet. Season the chicken strips with salt and pepper. Add the chicken to the pan. Cook the chicken for 4 minutes. Add the onion and garlic. Cook for 2 more minutes or until the chicken is no longer pink and the onion is translucent. Meanwhile, in a blender, add the chipotle peppers, crema Mexicana, milk, and salt. Blend until smooth. Taste for salt. Add the sauce to the skillet. Bring to a gentle simmer. Simmer for 2 minutes. Turn the heat off. Serve with white rice. Enjoy!
2 tablespoons olive oil 2 skinless, boneless chicken breasts, sliced into strips Salt and pepper, to taste 1/4 onion, diced 1 clove garlic, finely minced 1 LA MORENA Chipotle Peppers in Adobo Sauce, OR use 2 chilies, depending on taste 1 cup crema mexicana, or heavy cream 1 cup milk Recipe courtesy of Mama Maggie's Kitchen! Heat the oil in a large skillet. Season the chicken strips with salt and pepper. Add the chicken to the pan. Cook the chicken for 4 minutes. Add the onion and garlic. Cook for 2 more minutes or until the chicken is no longer pink and the onion is translucent. Meanwhile, in a blender, add the chipotle peppers, crema Mexicana, milk, and salt. Blend until smooth. Taste for salt. Add the sauce to the skillet. Bring to a gentle simmer. Simmer for 2 minutes. Turn the heat off. Serve with white rice. Enjoy!