This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

The sauce in this recipe is creamy and a delicacy that you will love. It’s not so light because of the cream cheese… but it’s worth it from time to time, and it’s easy to prepare.

Helga

Chicken with Creamy Cilantro Sauce

Makes: 4 servings

Ingredients, for the chicken:
2 lb. chicken breast fillet, cut into cubes
2 bay leaves
4-5 black peppercorns
1 white onion, cut into quarters
1 small bunch of cilantro
2 tsp of salt
olive oil

Ingredients, for the sauce:
1 ½ cups chicken broth (the one made when cooking the chicken)
¼ cup milk
1 large bunch of cilantro
180 g. of Philadelphia cream cheese
Juice of 2 lemons
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp chicken seasoning
salt and pepper to taste

Directions:

1. In a pot, cover the chicken with enough water and add all the ingredients to cook it. Bring to a boil until the chicken is cooked, approximately 12 to 15 minutes. Remove the chicken from the broth, and reserve 1 ½ cups of the broth to make the sauce. Let it cool before using the blender.
2. In the same pot (now empty), heat a little olive oil and brown the chicken lightly.
3. Meanwhile, make the sauce. Add all the ingredients for the sauce to a blender and blend until everything is well mixed. Add the sauce to the pot with the chicken and mix. Let it cook for a few minutes to incorporate the flavors, and it is ready to serve. Check the seasoning and adjust to taste. Serve with white rice

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)