Chicken in Spicy Cream Sauce

Chicken in Spicy Cream Sauce
Serves 4

 

(Pollo de Puerco Cortes)

2 x 15ml Tbsp Oil
4 Boneless, Skinless Chicken Breasts
1 Medium Onion, Chopped
1 Green Pepper, Sliced
3 Sticks of Celery, Sliced
1 x 12.5ml Tsp Paprika
100g Mushrooms, Sliced
240g Discovery Enchilada Sauce
320ml Soured Cream

1. Heat the oil in a large pan and seal the chicken breasts on both sides.
2. Remove the chicken from the pan and add the onion, pepper, celery and paprika and cook for 2 minutes.
3. Add the mushrooms and Discovery Enchilada Sauce and bring to the boil.
4. Return the chicken to the pan and simmer for approx. 15 minutes or until cooked through.
5. Lift the chicken from the pan and keep warm whilst stirring the soured cream into the sauce.

Spoon the sauce over the chicken and serve with a crisp green vegetable and boiled rice.