So, I took the recipes that I had found and the taste from one bite and came up with my own recipe. My husband thought he had died and gone to heaven. He said it was the best Pollo ala Crema he had ever had. Here's what I did.
12 mushrooms quartered
2 tbsp butter
1 tbsp evoo
Melt the butter and evoo in a large skillet over medium heat. Add the mushroom quarters one by one (don't dump the whole pile in) and brown them Remove from skillet and set aside.
2 tbsp butter
1 thinely sliced onion (I used a sweet onion)
Melt the butter over medium heat in the same sauce pan and add the onion. Cook it just until the onion starts to get a little brown. Remove from pan and set aside.
2 tbsp butter
1 tbsp evoo
4 chicken breasts cut into bite sized pieces
4 cloves chopped garlic
3 tbsp tomato paste
3/4 tsp smoked paprika
2 c whipping cream
1/2 c grated parmesan cheese
1 to 1 1/2 tsp salt (depending on taste)
1/8 tsp black pepper
Melt the butter and evoo in the sauce pan and add the chicken. Cook until juices run clean and meat starts to brown. Add the garlic to the chicken and cook for about 2 minutes. Do not let the garlic burn. Add the tomato paste, paprika, whipping cream, 1 tsp of salt, and the pepper. Stir until well blended and bubbly. Add the mushrooms, onions, and the parmesan cheese and more salt if needed. Stir until the cheese is melted. Let the dish cook over low heat for about 5 more minutes.
Serve with flour tortillas, or over rice. Enjoy!
