Pollo a La Crema Delicioso

Ingredients

• 2 Tbs olive oil
• 4 cups boneless chicken breasts, cut in strips
• 1 sweet onions, cut in half lengthwise and sliced
• 2 Tbs chopped garlic
• 2 cups fresh mushrooms, sliced fairly thick (Baby Bellaa worked well)
• 2 cups carrot coins sliced thinly
• ½  Tbs paprika ( or more if desired)
• 2 Tbs chicken base
• 1 cup heavy cream
• 2/3 cup sour cream
• 1 tsp cayenne (optional)

Directions

I use multiple cast iron skillets to do this dish faster. I would recommend two pans at a minimum.

1. Pour the cream into a large fry pan and turn it on low to warm while the rest of the ingredients are being sautéed.
2. Sauté mushrooms until they soften and release moisture.
3. Add the mushrooms to the warming cream with any moisture still in the mushroom pan and bring to a simmer.
4. Add the paprika & chicken base to the pan. Stir until well mixed.
5. Heat oil in large frying pan. Sauté chicken until chicken is no longer pink, then remove the chicken from the pan.
6. Sauté onions until they are almost translucent, then remove them from the pan and add to the cream pan.
7. Sauté carrot coins until they are crunchy tender, then add to the cream pan.
8. Add the chicken to the cream pan.
9. Simmer for 10 minutes or until the chicken is tender.
10. Remove from the heat and stir in the sour cream. Mixture should be a creamy texture like the consistency of a white sauce.
11. Serve hot with Spanish rice and warmed tortillas of choice or use tortilla chips and scoop the mixture with them.