Instructions:
Peel and finely mince the onion and garlic.
Dice the chorizo into small pieces.
Heat the olive oil in a skillet over medium heat and sauté the onion and garlic until they become translucent.
Add the chorizo to the skillet and cook for 3-4 minutes until it becomes slightly crispy.
Add the chicken strips to the skillet and cook for 5-6 minutes on each side, until they are golden and cooked through.
Lower the heat and stir in the fresh cream, ensuring the chicken and chorizo are well-coated.
Let the mixture simmer over low heat for 5-10 minutes, until the sauce reaches a creamy consistency.
Season with salt and pepper to taste.
Serve immediately, garnished with freshly chopped parsley.
