2 tablespoons butter
4 cups chicken breast pounded, cut in strips
1 onion cut in half lengthwise and sliced
2 cups mushies, sliced fairly thick
1 tablespoon paprika (or more if desired)
1 tablespoon + 1tsp chicken base
1 cup heavy cream (Mexican cream works best)
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.
Optional: I typically add a tablespoon of jarred chipotles in with the chicken, as well as season the chicken with chili powder, cumin, and garlic powder before frying. I will also typically add 1 cup of cheese for the last minute before putting in sour cream, either Monterey or Mexican blend of some sort. Swap out whatever veggies you like.