Sunday, August 26, 2012

Pollo a la Crema #SundaySupper

Lately, I haven't had as much time to spend in my cocina as usual.  What with me returning to teach ESL part-time and the kiddies going back to school last week, our life as of late has been a non-stop whirlwind of activity.

To help me maintain a certain level of sanity, it's important for me to plan our meals for each week.  Then on weekends, we try to do most of our grocery shopping, so that the fridge and pantry are well stocked and I rarely ever find myself wondering or stressing about what I'm going to make for lunch.

With all the busy-ness that surrounds us, the time of day I most look forward to is lunchtime.  As many of you know, lunch in Mexico is our biggest meal of the day and it's eaten at around 2pm.  Most businesses close for lunch from 2 to 4, which means Hubby has plenty of time to relax and enjoy a hearty meal, as do the kiddies who are home from school by then too.  During lunch, our dining room is always abuzz with laughter and conversations about school, homework, work, and whatever else is going on in our lives at that moment.  Lunchtime for me is a time to nourish our bodies and our hearts.

Of course, there are those unexpected days, where I spend most of the morning out of the house, probably attending a parent-teacher conference or helping Hubby in the shop.  And I'm left with maybe half an hour to prepare lunch.  That's when I turn to one of my favorite go-to meals that is quick and easy to prepare, delicious, and something the whole family loves...Pollo a la Crema.   Tender pieces of chicken breast, with sauteed mushrooms, onion, and garlic, in a creamy sauce made with Mexican crema and a splash of white wine.  Add some cooked pasta or leftover rice and you've got yourself a very tasty meal.

What are some of your favorite go-to meals on busy weeknights?

Pollo a la Crema 

  • 2 pounds boneless, skinless chicken breasts, cut in strips or cubes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz. fresh mushrooms, sliced
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup white wine or chicken broth
  • 2 cups Mexican crema 
  • Fresh cilantro (for garnish) 
  • Parmesan cheese (optional) 

Season the chicken strips with salt and pepper.  Heat the olive oil in a large skillet over medium-high heat.  Add the chicken to the skillet and saute until the chicken is thoroughly cooked.  Remove chicken from skillet and set aside.

Melt the butter in the same skillet the chicken was cooked in.  Add the onion and garlic and saute for about 2 minutes, stirring occasionally to keep the garlic from burning.  Add the mushrooms and continue to cook for about 5 minutes.  Stir in the white wine or chicken broth to deglaze the pan.

Stir in the Mexican crema, until well combined.  Season the sauce with salt and pepper.

Return the chicken to the sauce, cover and simmer until the chicken is heated through.

Serve over cooked fettuccine or Mexican Rice.  Top with chopped cilantro and a little (or a lot of) Parmesan cheese.  Enjoy!!!

This post is my first for the #SundaySupper, created by Family Foodie, whose mission is to encourage families to gather Around the Family Table.  This week's theme is quick and easy Back to School meals, hosted by The Daily Dish Recipes.

Looking for more quick and easy meal ideas now that the kiddies have gone back to school? Check out this awesome line up of recipes for this Sunday.

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!



  1. Just when I am looking for more pasta dishes (without tomato sauce) you post this one. I am bookmarking it and will add it to my to-cook list. Yum!

  2. Oh my goodness this looks amazing! I cannot wait to try it!

  3. Yum. This is like a chicken fricassee that my Mom used to make, only with Mexican touches. It looks so easy, so comforting, so good. Terrific Round-Up as well. Thanks for posting.

  4. This is so delicious! I love the way you cook the chicken....will try it soon! Thanks for sharing, Leslie!

  5. Love this easy dish! It brings back memories of growing up. Have a great sunday!

  6. I love the idea of one big meal at 2pm. Once the weather gets cooler, I'm going to try it!

  7. I order something like this at our local Mexican restaurant. It is soo good! Glad I can make it at home now.

  8. I cook quite a bit of Mexican food, but never used Mexican crema. I've seen it in the stores, but never been sure what I would use it in. When I saw "crema" in your title, I figured this might be something I could finally use it in and I was right! It sounds delicious and looks like something my family would love.

  9. What's not to love about this dish? Pasta chicken, mushrooms, crema....sounds amazing! Happy #SundaySupper~

  10. Oh, yum! yum! yum!!!! I love creamy chicken pasta dishes :)

  11. That looks so decadent! I've got to try Mexican crema. I see it in the store all the time!

  12. I wish it was like that in the US (2-4). Always have thought that would be nice... As would a big ol' plate of this - YUM!

  13. Yum! I'm a sucker for pasta topped with a cream sauce!

  14. I'm always on the lookout for flavorful sauces with pasta. But just one question...what is Mexican crema? Is heavy cream or yogurt a good substitute?

  15. Sounds delicious! This is the kind of meal I like to have after a long day.

  16. I did not know that the biggest meal of the day in Mexico was lunch time. Not only do I love your recipe but I love your earthen cookware and serving ware.
    Looks so authentically Mexican!

  17. Beautiful recipe Leslie! I am so glad you are part of #SundaySupper and can't wait to see more of your fabulous recipes!

  18. OMG that looks good. What is Mexican crema? I have never heard of that.

  19. A lovely and delicious meal, one that my kids would really love!

  20. This looks so good and made me slightly sad. I love Mexican crema and have actually been craving it for a while now. Oh well next time in I am in the US I will have to make sure I get my fill of it and I think I might start with this tasty dish.

  21. Hey Leslie, this week was my first post for Sunday Supper too! We picked a fabulous week to join in. Your dish made my mouth water. I LOVE creamy sauces over pasta and that crispy, buttery garlic bread looks amazing!

  22. This looks SO good! I seriously think I could stick a straw in it and drink the sauce. Delish!

    Jamie @

  23. Wow what a list - great recipes.

  24. Valuable information ..I am delighted to read this article..thank you for giving us this useful information. Great walk-through. I value this post.spiritual food

  25. This chicken is delicious on pizza, with the sauce already prepared!!! Try it out on your favorite pre made or prepared crust!

  26. Hi Leslie, your pollo loos delicious. I was wondering if mexican crema is the same a heavy cream?

  27. Hi there,
    Pollo a la Crema is my favorite dish to get at a Mexican restaurant. I used to live in a South Carolina and they had a little Mexican restaurant with the best Pollo a la Crema ever. I got married and moved to Washington 3 years ago and am still on the lookout for a restaurant that makes this dish just like I like it. I've also tried making this at home and few times and wasn't very successful. I stumbled upon your website thru pinterest not too long ago and today one of my pregnancy cravings kicked in and I had to have this stuff and remembered your site so I decided to give it another shot and try making it at home again. I am so glad that I did. This is the perfect stuff. The only thing I did different is I thinly sliced my onions and in the end I added a tsp of flour mixed with water into the mixture to thicken it up a bit. My favorite way to eat this is in a flour tortilla with rice and refried beans. Thank you so so much for your recipe!



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