Pollo A La Crema

• 2 tablespoons olive oil
• 4 cups 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)
• 2/3 cup sour cream

1. Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
2. Add cream, mushrooms, paprika & chicken base.
3. Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
4. 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.
5. Serve hot with warmed flour tortillas and Spanish Rice.

olive oil, chicken breasts, sweet onion, fresh mushrooms, paprika, chicken base, heavy cream, sour cream

Taken from www.food.com/recipe/pollo-a-la-crema-282384 (may not work)