Pollo a la Crema (Creamed Chicken)

5 Tbs butter, divided

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