This is a recipe I adapted from a dish I love at one of our favorite mexican restaurants.
What you need:
2 boneless skinless chicken breasts (dice into bite size pieces)
Handfull of mushrooms (sliced)
2 yellow peppers (sliced thin)
1 onion (sliced thin)
2 cloves of garlic (minced)
Butter to sautee veggies
1 cup heavy cream
1/4 cup sour cream
Cook diced chicken in pan over med heat, remove from pan.
Sautee mushrooms, peppers, onions & garlic 'til almost browned.
Add cooked chicken back to pan and whisk in cream & sour cream, add a small dash of hot sauce (or a 1/2 tsp cayenne pepper) and simmer 'til thickened (aprox 15 mins).
Serve with flour tortillas or mexican rice.
What you need:
2 boneless skinless chicken breasts (dice into bite size pieces)
Handfull of mushrooms (sliced)
2 yellow peppers (sliced thin)
1 onion (sliced thin)
2 cloves of garlic (minced)
Butter to sautee veggies
1 cup heavy cream
1/4 cup sour cream
Cook diced chicken in pan over med heat, remove from pan.
Sautee mushrooms, peppers, onions & garlic 'til almost browned.
Add cooked chicken back to pan and whisk in cream & sour cream, add a small dash of hot sauce (or a 1/2 tsp cayenne pepper) and simmer 'til thickened (aprox 15 mins).
Serve with flour tortillas or mexican rice.
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