Pollo a la Crema #SundaySupper

Lately, I haven't had as much time to spend in my cocina as usual.  What with me returning to teach ESL part-time and the kiddies going back to school last week, our life as of late has been a non-stop whirlwind of activity.

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 

Ingedients:

• 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) 

Directions:
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.

Looking for more quick and easy meal ideas now that the kiddies have gone back to school? Check out this awesome line up of recipes for this Sunday.

• • Greek Dogs by Supper For a Steal
  • Grilled Chicken Caesar Salad by Magnolia Days
  • Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table 
  • Zucchini, Corn and Bacon Crepes by  Vintage Kitchen
  • Oregon Shrimp Quesadillas by Pescetarian Journal 
  • Korean omelet rice by Crispy Bits & Burnt Ends
  • Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking
  • Gluten Free Pepper Steak with Rice by  No One Likes Crumbley Cookies
  • Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
  • BLT Soup by Meal Planning Magic
  • Korean Pan-Fried Fish by Kimchi Mom
  • Stove top mac ‘n cheese by Gotta Get Baked
  • Deconstructed Enchiladas by In the Kitchen with KP
  • Croque Monsieurs  by Juanita’s Cocina
  • Summer Squash and Mushroom Quesadillas by Chocolate Moosey
  • Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter 
  • Pasta with Creamy Kale Pesto by Webicurean 
  • Baked Spanish Tortilla by Happy Baking Days
  • Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
  • Chicken Pasta with Spinach and Beans by The Lemon Bowl
  • Tomato Pie by My Catholic Kitchen
  • Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
  • Tomatillo Chicken Stew by Small Wallet, Big Appetite
  • Pollo a la Crema by La Cocina de Leslie
  • Baked Tilapia Fish Tacos by Home Cooking Memories
  • Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
  • Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
  • Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
  • Ricotta – Tofu Tomato Toasts by Yummy Smells
  • One Pot Spicy Asian Chicken and Rice by Hezzi D
  • Turkey Italian Brown Rice Casserole by Momma’s Meals
  • Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
  • Cashew Chicken Stir-fry by Diabetic Foodie
  • Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
  • Roasted Butternut Lo Mein by The Meltaways
  • Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
  • Jerk Chicken Chili by Mrs. Mama Hen
  • Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
  • Steamed Tofu Serve with Fried Mix Vegetables by My Trials in the Kitchen
  • Pasta with sausage and cherry tomatoes by Tora’s Real Food
  • Chicken Ravioli with Peas and Bacon by Daddy Knows Less
  • Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
  • Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
  • Speedy ‘n Spicy Shrimp Pasta. Will be dinner this Friday by The Weekend Gourmet
  • End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
  • Teriyaki Tuna Bowl by Family Foodie
  • Weeknight Stir Fry by From Fast Food to Fresh Food
  • Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
  • Taco Bake by Daily Dish Recipes
  • Fried Rice and Black Beans by Mama’s Blissful Bites
  • Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
  • Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
  • Pasta Primavera by Midlife Road Trip
  • Tots Your Tots Will Love by The Hand that Rocks the Ladle

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!

We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!