13
Submitted by GrammaJeanne
"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."
photo by Krystal N. 
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
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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
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directions
- Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
- Add cream, mushrooms, paprika & chicken base.
- Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
- 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.
- Serve hot with warmed flour tortillas and Spanish Rice.
Reviews
-
I was really looking forward to this recipe. I made it exactly as stated... this is a good base recipe... but I would make a couple changes.. the chicken base was way too overpowering... I would cut this in half and maybe take it out altogether. Half the PAPRIKA!! Way too much paprika..... and maybe use butter instead of the olive oil. At the restaurant here it says Chicken in our own butter and sour cream sauce... so I think that would help the flavors. Thanks for the base recipe though!
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GrammaJeanne, you are a genius! This is excellent! I did use a few tips from other reviewers and used butter instead of oil, cut both the chicken base and paprika down to 1 tablespoon and also added 2 cloves of fresh minced garlic. I found the canned cream in the Mexican aisle called Media Crema made by Nestle in a 7.6 oz. can. I used fat free sour cream and it was till so rich and decadent. Next time, I'll add some green bell peppers to the saute mix like our favorite Mexican place does. My son added some chipotles to his. We LOVED this! Thanks so much!
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Made this for dinner for my children who are always asking to go to the local Mexican restaurant. I kept the paprika at 1 Tablespoon and did not think it to be over powering at all. The only thing we were missing was the spicy hot salsa (grabbed the wrong jar) and a basket of tortilla chips. This is a fairly quick and easy recipe that we will be making again. Thanks!
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Well first off I added poblano peppers to this the onion and mushrooms. Followed the recipe and got unsalted Crema. It was too salty for my family's taste. I added more Crema and served with undersalted mashed potatoes and it came out pretty good. Now next time I know to cut the base at least in half. But it is good porportions in the Crema and sour cream.
see 8 more reviews
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Tweaks
-
I added 2 tablespoons of butter instead of oil. I also added minced garlic, cumin, and cayenne pepper while cooking the chicken and onion. I added 1/4 cup of cream cheese and Monterey Jack cheese after I added the cream. Sprinkled the top with Mexican cheese.
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Add butter and fresh garlic chopped fine. Pinch of chili powder and pinch of cumin. Garlic salt and pepper the chicken when you saute it. Add 2 tbs butter.
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This recipe is a favorite at my house. I make it with a few tweaks. Because I'm a picky eater, I omit the onions and mushrooms. Following other reviewers, I use butter instead of oil, Nestle's media crema, and omit the chicken base. I also add in some garlic powder, cayenne pepper and parmesan cheese. I serve it poured over Spanish rice. I love how quick and easy this dish is to make!
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GrammaJeanne, you are a genius! This is excellent! I did use a few tips from other reviewers and used butter instead of oil, cut both the chicken base and paprika down to 1 tablespoon and also added 2 cloves of fresh minced garlic. I found the canned cream in the Mexican aisle called Media Crema made by Nestle in a 7.6 oz. can. I used fat free sour cream and it was till so rich and decadent. Next time, I'll add some green bell peppers to the saute mix like our favorite Mexican place does. My son added some chipotles to his. We LOVED this! Thanks so much!
-
I was really looking forward to this recipe. I made it exactly as stated... this is a good base recipe... but I would make a couple changes.. the chicken base was way too overpowering... I would cut this in half and maybe take it out altogether. Half the PAPRIKA!! Way too much paprika..... and maybe use butter instead of the olive oil. At the restaurant here it says Chicken in our own butter and sour cream sauce... so I think that would help the flavors. Thanks for the base recipe though!
see 2 more tweaks
RECIPE SUBMITTED BY
I live in central Idaho - home of pine trees and mountains. The photo is of my cat, Tommy. He adopted me when I moved into my current residence about 7 years ago. I work as office manager for a Real Estate company but spend my free time pouring thru recipes in search of something new and different. Baking has been my hobby since I was 9 years old and now as I rapidly approach 60, it's becoming an obsession! I have 3 married children and 13 grandchildren. My favorite cookbook is "Bach to the Kitchen" by the WA-ID Symphony league members. It is one of the best I've ever come across. I love to cook, eat, read, do crafts and spend time with my family. My pet peeve is people who can eat whatever they want and not gain weight!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
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