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