Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup sliced mushrooms
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Instructions:
Season the chicken breasts with salt, pepper, dried oregano, and ground cumin on both sides.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
Add the sliced bell peppers and mushrooms to the skillet. Cook for about 5 minutes, until the vegetables have softened.
Pour in the chicken broth and bring it to a simmer. Let it cook for a couple of minutes to allow the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, until the sauce has thickened slightly.
Return the chicken breasts to the skillet and cook for an additional 5-7 minutes, or until the chicken is cooked through and the sauce has thickened further.
Taste the sauce and adjust the seasoning with salt and pepper if needed.
Remove the skillet from the heat and garnish with fresh cilantro or parsley.
Serve the Pollo a la Crema over rice or with warm tortillas, and enjoy!
Note: Feel free to adjust the seasoning and spices according to your taste preferences. You can also add a squeeze of lime juice for a tangy twist