Pollo alla Crema (Mexican Creamed Chicken) (Level 1)
2 pounds boneless, skinless chicken breasts, cut in strips or cubes
2 tablespoons olive oil
2 tablespoons butter
8 oz fresh mushrooms, sliced
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup white wine or chicken broth
1 cup sour cream
1 cup heavy cream
Fresh cilantro for garnish
Parmesan cheese for sprinkling
Season the chicken strips/cubes with salt and pepper. Heat the olive oil in a large skillet over a medium high heat. Add the chicken to the skillet and saute until the chicken is thoroughly cooked. Remove chicken from skillet and set aside.
Melt the butter in the same skillet the chicken was cooked in. Add the onion and garlic and saute for about 2 minutes, stirring occasionally. Add the mushrooms and continue to cook for about 5 minutes more. Stir in the white wine or chicken broth to deglaze the pan.
Mix the sour cream and cream together. Stir the mixture into the pan until well combined. Season with salt and pepper to taste.
Return the chicken to the sauce, cover and simmer until the chicken is heated through.
Serve on it’s own, over faux rice or cooked spaghetti squash. Top with chopped cilantro and grated parmesan cheese.
*This recipe is great to use leftover rotisserie chicken. Use about 6 cups cooked chicken. Simply add chopped up or shredded cooked chicken when the recipe calls for re-adding the chicken to the pan.
Somersizing since 01/03