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Pollo a La Crema

4.5(14)

My favorite dish at our local Mexican Restaurant. Chicken, mushrooms & onions in a spicy cream sauce, YUM! Very rich, but so delish! A real comfort food. I have been playing with the recipe for some time, just trying to get close to what they serve. I think I'm finally as close as I can get. 5/30/08 Update: If you can find Mexican Crema (dairy case at my grocer) it is thicker and works better than cream. This is also good served over rice or noodles. ***I discovered that my Paprika had gotten old and lost strength, when I bought new, I also had to reduce the amount. The recipe now reflects the reduced amount.

by GrammaJeanne·published 2008-01-29

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Chicken Breast

Servings

4 , 4 serving(s)

Total time

35 min

prep 20 min

Calories / serving

363 kcal

Ingredients (8)

serves

2 tablespoons olive oilolive-oil
4 cups boneless chicken breasts, cut in stripschicken-breast
1 sweet onion, cut in half lengthwise and slicedonion
2 cups fresh mushrooms, sliced fairly thickmushroom
1 tablespoon paprika (or more if desired)paprika
2 tablespoons chicken basechicken-base
1 cup heavy cream (Mexican cream works best)
2/3 cup sour creamsour-cream

Instructions (5 steps)

01Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
02Add cream, mushrooms, paprika & chicken base.
03Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
04Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.

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Rich recipe — supports nutrition-aware planning.