March 4, 2010

Pollo Con Crema

2T. Olive Oil
4C Boneless Chicken Breasts (or chicken tenders, sliced into thin strips)
2T. Butter
1 Sweet Onion (chopped)
1 Green Bell Pepper (chopped)
2C Mushrooms (fresh, sliced)
1T Paprika
1/2C Chicken Broth
8OZ. Cream Cheese (or 1C Heavy Cream)
2/3C Sour Cream
1Can Green Chili's (choose your spice level)
2T. Taco Seasoning (optional)
1/4C Cheese (any style of mexican cheese is delish)
Cilantro (garnish)

Heat oil in large frying pan and brown chicken on both sides, simmer until no longer pink.
While chicken is simmering, heat butter in large pan and saute onion, green pepper and mushrooms until soft. Salt and Pepper Vegtables. Remove from heat and set aside.
Whip sour cream and cream cheese together. Slowly add chicken broth until combined.
When chicken is throughly cooked, add cream cheese mixture and remaining ingredients and simmer on low for 5 minutes to allow sauce to thicken. {If you want to tun up the heat, add sliced jalapenos (canned or fresh)} Top with cheese.
**You can add milk if sauce is to thick or more cream cheese (or sour cream) to thicken a little.

Serve over mexican rice or with tortillas (or both)
picture by google images

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