Grilled Chicken with Chili Strips in Cream

Carol Gooch

Kingwood Pines Hospital

6 boneless, skinless chicken breast halves, grilled and kept warm
2 cans (7 oz.) Ortega whole green chilies, rinsed, drained and cut into strips
2 Tbsp. vegetable oil
1 cup chopped white onion
2 Tbsp. flour
1 ½ cups milk
1 package (3 oz.) cream cheese, cut into pieces
½ teaspoon garlic salt
2 Tbsp. chopped fresh parsley

Heat vegetable oil in large skillet over medium high heat. Add onion, cook, stirring occasionally for 1 –2 minutes or until onion is tender. Sprinkle flour over onion, cook stirring constantly for 1-2 minutes or until flour is golden brown. Add milk slowly to skillet; bring to a boil. Cook, stirring constantly, for 3-4 minutes or until mixture is thickened. Reduce heat to low. Add cream cheese and garlic salt. Cook for 2-3 minutes or until cream cheese is melted and well combined. Stir in chilies; heat through. Top chicken breasts with chilies in cream. Sprinkle with parsley.

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