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.