2 lbs chicken breasts or tenderloins, cut into thin strips
1 large green bell pepper, thinly sliced
1 white or yellow onion, thinly sliced
2 c sliced baby bella/cremini mushrooms
2 garlic cloves, minced
3 Tbs flour
2 c sour cream
1/2 c heavy whipping cream
2 tsp smoked paprika
1 tsp lime juice
1 tsp salt
Serve with Spanish rice and refried beans
Heat one Tbs of butter to med-high heat in a large skillet or Dutch oven. Add the chicken and cook 5-10 minutes, until no longer pink. Transfer the chicken to a strainer and drain the excess liquid. Return skillet to stove
Melt 2 Tbs butter in skillet, add pepper, onions, mushrooms, and garlic and sauté for 5 minutes, stirring often, until onions are semi-translucent and veggies are slightly tender. Transfer veggies to the strainer with the chicken. Return skillet to stove and reduce heat to medium.
To make the roux, melt 2 Tbs butter in the skillet. Whisk in the flour one Tbs at a time and continue whisking for two minutes or until roux is slightly 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.
From Tao of Spice
