Best 11 Chicken A La Crema Recipes

POLLO EN CREMA (CREAMY CHICKEN)

Steps:

• In a large skillet, heat oil.
• Add salt and pepper to both sides of the chicken.
• Sear the chicken on both sides.
• Remove chicken from pan.
• (Note: Chicken will not be fully cooked).
• Melt butter in the skillet and add onion.
• Cook for 1 minute, stirring constantly.
• Add the mushrooms.
• Stir to combine.
• Cook for 4-5 minutes.
• Add the garlic clove, chicken bouillon, whipping cream, and chipotle.
• Stir to combine.
• Return the chicken to the skillet.
• Turn the heat to low.
• Cover and cook for 5 minutes more, or until chicken is fully cooked.
• Serve with rice and veggies.
• Enjoy!

POLLO CON CREMA (MEXICAN CREAMY CHICKEN)

Steps:

• Generously season the chicken breast with with salt, cumin, chili powder and pepper.
• Place flour on a flat plate and dredge the chicken on all sides, shake off excess.
• On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.
• Fry chicken until they is cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).
• Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.
• Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.
• Add garlic and sauté until fragrant.
• Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.
• Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.
• Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
• Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.
• Garnish with parsley and chili flakes and serve warm.

POLLO CREMA - AZTECA'S POLLO A LA CREMA

Steps:

• In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
• Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
• In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
• Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
• Note: to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.

POLLO A LA CREMA

Steps:

• In a large skillet over medium heat, melt butter. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth. When sauce begins to thicken, reduce heat and stir in the cream. Simmer covered for about 15 minutes, stirring occasionally.
• Spoon the mixture into flour or corn tortillas and serve with rice and beans.

POLLO A LA CREMA

Steps:

• 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.

POLLO A LA CREMA (CREAMED CHICKEN)

Steps:

• Heat one tablespoon butter to medium-high heat in a large cast-iron skillet or dutch oven.
• Add the chicken and cook for 5-10 minutes, until no longer pink.
• Transfer the chicken to a strainer to drain excess liquid. Return skillet to stove.
• Melt two tablespoons of butter in the skillet. Add the bell pepper, onion, mushrooms, and garlic and sauté five minutes, stirring often, until onions are semi-translucent and the veggies are slightly tender.
• Transfer the veggies to the strainer with the chicken. Return skillet to stove and reduce heat to medium.
• To make the roux, melt two tablespoons of butter in the skillet. Whisk in the flour one tablespoon at a time and continue whisking for two minutes or until the roux is lightly browned and begins to emit a toasted fragrance.
• Stir in the sour cream, heavy whipping cream, smoked paprika, lime juice, and salt.
• Add the chicken and veggies, reduce heat to medium-low and simmer for 15 minutes stirring frequently to avoid burning. Serve warm.

CHICKEN A LA CREME

Steps:

• Melt half of the butter in a large skillet over medium-high heat.
• Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes.
• Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
• Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through.
• Serve with fresh crusty French bread for sopping up the sauce.

CHICKEN A LA CREME

Steps:

• Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
• Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.

TAKE-OUT FAKE-OUT POLLO CON CREMA

Steps:

• Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.
• Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.

CHICKEN A LA CREME

Steps:

• Melt half of the butter in skillet.
• Season chicken with salt, garlic powder and pepper.
• Cook in butter until golden on all sides, about 10 minutes.
• Add the remaining butter and cook for 5 more minutes.
• Pour cream into skillet, and simmer for 5 minutes, stirring occasionally,
• Cook until chicken is done.
• If needed, add a tablespoon of cornstarch to thicken up the sauce.
• Add more garlic and pepper to sauce if needed.

BONNIE'S CHICKEN ENCHILADAS A LA CREMA

Steps:

• 1. NOTE: Please read the recipe through before you begin. The chicken takes 45 minutes to an hour to prepare, and it takes about 25 to 30 minutes to bake.
• 2. Place chicken tenders in a single layer, 12 inch skillet. Sprinkle peppers, tomato, onion, garlic, salt and cumin, add stock or broth. Heat over medium high heat to boiling, reduce heat to low. Simmer covered until chicken is very tender, about 45 minutes to an hour. Check the broth to make sure seasoning is to your liking.
• 3. Remove chicken pieces from the skillet with tongs and shake off the pieces of vegetables. Spread chicken out on a cutting board to cool so it can be handled.
• 4. Heat the mixture in the skillet , simmer gently over medium high heat stirring frequently, about 6 minutes. You will need 1 1/4 cups of this liquid. Drain and reserve the liquid and then transfer it to a 13x9x2 inch baking dish.
• 5. Now tear the chicken with your hands into coarse shreds. (don't shred with a fork. I save the vegetables and freeze them to add to soups. )
• 6. Heat the oven to 375 degrees. Heat the cream in a medium skillet over medium heat until just below boiling. Remove from heat.
• 7. I use a pie plate to put my dipped tortillas in so I can fill them with chicken without a mess. Using tongs dip one tortilla in the hot cream until it is limp, a few seconds, remove draining off excess cream, place in pie pan and fill with about 3 tablespoons of chicken down the center of each dipped tortilla. Roll up and place seam side down on sauce in the baking dish. After I have dipped a couple of tortillas, I put the heat on under the cream and turn it to simmer to keep it hot. It makes the tortillas fold easier if the cream is warm.
• 8. Repeat with remaining tortillas and chicken. Now pour the remaining cream evenly over the enchiladas.
• 9. Sprinkle enchiladas evenly with the cheese. Bake in the 375 degree oven until the sauce is bubbly and cheese is melted and golden, 25 to 30 minutes. Don't overcook because it will tear up your tortillas. If you want it more brown than my photo, consider putting it under the broiler the last few minutes. Garnish with green onion and red pepper slivers. Enjoy!
• 10. Cook's tip: My husband does not like traditional enchilada sauce. I have found this last week that there are several people on this site who do not like it either. This recipe is for you!