Name: Take-Out Fake-Out Pollo Con Crema Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons olive oil; 1 medium onion, chopped; 4 garlic cloves, minced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup sliced mushrooms; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh cilantro (optional)

How To Make Take-Out Fake-Out Pollo Con Crema Recipe

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Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup sliced mushrooms
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh cilantro (optional)

Instructions

Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown. Remove from the skillet and set aside.
In the same skillet, add the chopped onion, minced garlic, sliced bell peppers, and mushrooms. Cook until the vegetables are tender, about 5 minutes.
Stir in the dried oregano, ground cumin, and paprika. Cook for an additional minute.
Add the chicken broth to the skillet and bring to a simmer. Return the chicken breasts to the skillet and cook for 10 minutes, or until the chicken is cooked through.
Stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes, until the sauce thickens.
Serve the chicken breasts with the creamy sauce, and sprinkle with chopped cilantro if desired.