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.
Enjoy!
Foxye
The Floribbean
Somersizing since 01/03
