Delicious! Tender strips of chicken breast in a smoky chipotle cream sauce. Serve warm with rice and flour tortillas.
1 tablespoon vegetable oil
2 pounds boneless, skinless chicken breast halves, cut into strips
1 cup milk
1 (7.5-ounce) can NESTLÉ Table Cream
2 to 3 canned chipotle chiles in adobo sauce, chopped*
2 tablespoons adobo sauce
2 teaspoons MAGGI Instant Chicken Flavor Bouillon
2 tablespoons chopped cilantro
2 teaspoons sesame seeds, toasted (optional)
Cooked white rice or corn tortillas, warmed
- Heat oil in large, nonstick skillet over high heat. Add chicken; cook, stirring occasionally, for 12 to 14 minutes or until lightly browned. Transfer chicken to serving bowl; keep warm.
- Add milk, cream, chiles, adobo sauce and bouillon to skillet; stir. Cook, stirring occasionally, until sauce comes to a boil. Transfer to blender; cover. Blend until smooth. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve over rice or with tortillas.
Makes 4 servings.
*Note that it is asking for 2 or 3 "canned" chipotle peppers and not 2 or 3 cans of chipotle peppers.
Recipe is the property of Nestlé® and Meals.com, used with permission.