Chicken
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Chicken Breast in Creamy Mushroom Sauce
Prep
cook
total
Ingredients
- 2 chicken breasts, sliced into fillets (about 5 pieces)
- 3 teaspoons Spanglish Asadero Pollo Asado seasoning
- 3 tablespoons paprika
- Salt and black pepper, to taste
- Olive oil
- 2 garlic cloves, finely chopped
- 8–10 mushrooms, sliced
- 1½ cups heavy whipping cream
- 4 tablespoons sour cream
- Chicken bouillon, to taste
- Fresh cilantro, chopped (for garnish)
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Pollo Asado
Directions
- Slice the chicken breasts into fillets. Place them in a bowl and season with Spanglish Asadero Pollo Asado seasoning, paprika, salt, and black pepper. Mix well until all the chicken pieces are evenly coated. Set aside.
- Heat a skillet over medium-low heat and add a drizzle of olive oil. Cook the chicken fillets for about 10 minutes per side, or until fully cooked. Remove from the skillet and set aside.
- In the same skillet, add a little more olive oil. Add the chopped garlic and cook for a few seconds until fragrant.
- Add the sliced mushrooms and cook, stirring constantly, for about 5 minutes or until tender. Remove the mushrooms from the skillet and set aside.
- In the same skillet, add the heavy whipping cream, sour cream, chicken bouillon, salt, and black pepper. Stir well and let the sauce simmer until it starts to thicken.
- Add the cooked chicken and mushrooms back into the skillet. Simmer for a few minutes until everything is well combined and heated through.
- Garnish with chopped cilantro and serve.
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