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Pollo a La Crema

Submitted by: | Source: My own interpretation of a restaurant favorite!

Pollo a la Crema
2010-05-11 Other
3.8 19

Reminds me of a Mexican Chicken Stroganoff, if that makes any sense to you!

  • Servings: 4


6 Chicken Cutlets, cut into 1" cubes
3-4 tsp Olive Oil
1 Small White Onion, chopped
1-2 cups Chicken Broth, to your taste*
1 cup Sour Cream
½- 1 cups Heavy Cream, to your taste*
Salt & Pepper, to taste
½ tsp Finely Crushed Red Pepper Flakes
½ tsp Paprika
1 lb Smallish White Mushrooms, quartered


In a large saute pan, saute in the olive oil the chicken cubes.

Remove the chicken, add the chopped onion to the same pan, and saute till glazed.

Add 1 cup of the broth, stirring to mix in all of the brown bits fron the bottom of the pan.

Whisk in the sour cream thoroughly, then whisk in 1/2 cup of the heavy cream thoroughly.

Season this sauce with the salt, pepper, crushed red pepper flakes, and paprika.

Return the chicken to the pan, and stir to combine.

Add in the mushrooms, stir to mix in, cover pan, and simmer on medium/low 5-10 minutes.

* At this point, you can add the other cup of broth if you like the sauce thinner, or the other 1/2 cup of heavy cream to make it richer, per your own personal preference.

I serve this dish on Cinco de Mayo, on my Mexican Fiesta plates! With this, I serve yellow rice, refried beans, warmed tortilla chips with salsa, and icy Sangria with cubed fruits in it.