* Pollo A La Crema *

There is a Mexican restaurant in Evanston, Wyoming called Don Pedros. I first went there with my family when I was a teenager, shortly after gettting my braces off. We had gone fishing for the day and then randomly decided to go eat at Don Pedros for dinner. I remember thinking it was pretty good! After leaving the restaurant and getting almost home (about 2 hours away) I remembered that I left my retainer there! Lucky me, I was a nerd and had my name and address on my retainer case so the nice people at Don Pedros mailed it back to me.

Fast forward like 7 or 8 years. I marry a country boy from northern Utah. His hometown is about 45 minutes away from Evanston and my hubby's family's favorite Mexican restaurant is Don Pedros. Their favorite dish to get there is Pollo A La Crema. I decided to try to make the recipe at home but there are not a lot of recipes out there for Pollo A La Crema. This recipe is the closest I could find to resemble Don Pedro's version.

It was pretty good! Both my husband and I really enjoyed it. I still feel like there could be a little something more added to it but I'm not sure what. If any of you have any suggestions, let me know :)

* Pollo A La Crema *
2 tablespoons olive oil
4 c. 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 but I just used regular cream and it was good too!)
2/3 cup sour cream

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.