Pollo a La Crema

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.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  tablespoons olive oil
• 4  cups boneless chicken breasts, cut in strips
• 1  sweet onion, cut in half lengthwise and sliced
• 2  cups fresh mushrooms, sliced fairly thick
• 1  tablespoon paprika (or more if desired)
• 2  tablespoons  chicken base
• 1  cup heavy cream (Mexican cream works best)
• 2⁄3 cup sour cream

Directions

1. Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
2. Add cream, mushrooms, paprika & chicken base.
3. Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
4. Remove 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.
5. Serve hot with warmed flour tortillas and Spanish Rice.