This recipe was inspired by dish at one of our favorite Mexican restaurants. It starts off similar to fajitas - sear the chicken, onions and peppers. Next, add a cream sauce, kind of a cross between béchamel and alfedo. Then, you put it all together and let the flavor of the peppers and onions permeate the sauce while tenderizing the chicken. Serve over low-carb noodles or stuffed into low-carb tortillas. Enjoy!
Keto Pollo Con Crema
2T butter
2 lbs boneless, skinless chicken
1 small onion, sliced
1 poblano pepper, seeds removed and sliced
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
2c Mexican crema*
2T Parmesan cheese, grated or shredded
1 bunch fresh cilantro (optional garnish)
1. In a large skillet, on medium-high sauté the chicken in butter for 3-4 minutes on each side. Remove from pan and set aside.
2. In the same pan, sauté the onion, pepper, garlic and seasonings in butter until translucent. Remove from pan and set aside.
3. Reduce heat to medium-low, add crema and cheese. Stir to combine and heat through.
4. Add the chicken and vegetables back into the pan: cover and simmer for 30 minutes.
5. Remove cover and simmer for 10-15 minutes, until sauce thickens to your liking. Serve immediately.
*If you don't have Mexican crema substitute 1-1/2c heavy cream and 1/2c sour cream instead.
NOTE: Some recipes we found call for mushrooms instead of peppers, you decide which to use.
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