This recipe is a hit in my family, and believe it or not what I wanted to achieve was that my children ate mushrooms.
The flavor of the sauce is so delicious you will be surprised how quickly they finish the dish.


4 chicken breasts, boneless skinless
1 medium onion, cut into julienne
2 cups sliced ​​mushrooms
1 cup chicken broth
1 / 2 cup heavy cream
2 garlic cloves, minced
1 / 8 teaspoon nutmeg
1 / 8 teaspoon cinnamon
1 / 2 teaspoon poultry seasoning
1 / 2 teaspoon dried oregano
2 teaspoons oil
Salt and pepper


Add salt and pepper to chicken breasts.
In a skillet, heat the oil and place the chicken, leave until golden, 5 minutes on each side.
Remove the chicken from the heat and in the same pan add the onion and mushrooms, they will cook for 8 minutes.
Followed add garlic, chicken broth, nutmeg, cinnamon, oregano and chicken seasoning (try the mix before adding salt).
Simmer for 10 minutes over medium heat.
Then add the heavy cream and chicken, cover, reduce heat and simmer 10 minutes more.

Once ready, you can sprinkle with fresh cilantro or parsley.

Join this dish with couscous, rice, salad, mashed potatoes or pasta.

Serves 4 to 6 people.

Enjoy it.

Versión en español CLICK AQUI


I love this kind of versatile and traditional recipes.

Excellent option at lunch or dinner, full of flavor.
And the best part everyone will love it.


1 medium onion, chopped
2 ripe medium tomatoes, chopped
2 cups shredded roasted chicken
1 / 4 teaspoon cumin
1 / 4 teaspoon achiote
1 teaspoon dried oregano
1 clove garlic, minced
1 / 4 cup cilantro
3 / 4 cup water
1 can of chickpeas from 15.5 oz
salt and pepper to taste


In a hot pot cook the onion, tomato and garlic, add the oregano, cumin and achiote.
Add the chickpeas and chicken, salt and pepper to taste, add water, stir and cover, simmer for 10 minutes. Once ready, sprinkle the cilantro and serve.

Serves 4 people.

Accompanied by white rice and salad, if desired.

Versión en español CLICK AQUI


Especially for those days where you do not know what to do for dinner, even when we have unexpected guests, very fast to do, it will become a favorite.
2 chicken breasts without skin or bone, cut into thin strips
1 onion, cut into strips
1 red pepper, cut into strips
2 cloves garlic, finely chopped
1 1 / 4 teaspoon oregano
1/ 2 cup chopped cilantro
1 teaspoon oil
1 tablespoon butter
1 cup shredded mozzarella cheese
salt and pepper to taste
18 corn tortillas
1 jar mild chunky salsa
In a skillet melt butter and heat oil, add onion and 1 teaspoon of oregano, cook for 3 minutes, add garlic and fresh chile. Immediately add the chicken and cook for 10 minutes, season with salt and pepper to taste. Add the cilantro at the end.
Meanwhile, place the tortillas in the microwave to heat for 1 minute.
Grease with a little butter a rectangular pyrex.
Spoon the filling into the tortillas and taco-shaped fold place it in the pyrex and sprinkle over chunky sauce and mozzarella cheese with 1 / 4 teaspoon oregano remaining.
Bake at 350 degrees for 25 minutes.
Serves 6.

Versión en español CLICK AQUI