CREAMY CHICKEN & MUSHROOMS

Ingredients

3 boneless, skinless chicken breasts cut in half

2 Tbsp. lemon juice

1/2 tsp. Kosher salt

2 Tbsp. unsalted butter, divided

3 cloves garlic, minced

2 Cups mushrooms, sliced

1/8 tsp. crushed red pepper flakes

1/4 Cup white wine

1 Tbsp. corn starch

1/2 Cup chicken broth

8 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

1/3 Cup drained and sliced sun dried tomatoes in olive oil

1 tsp. dried Italian seasoning

2 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®

Chopped Parsley for garnish

Season the chicken with lemon juice, salt and pepper. Set aside.
Melt 1 Tbsp. butter in a large pan over medium high heat. Add chicken, and cook until golden brown, about 2-3 minutes per side; remove from pan and set aside.
Melt remaining tablespoon of butter in the same skillet. Add garlic, mushrooms, red pepper flakes, and cook for about 1 minute, stirring frequently; stir in wine. Dissolve cornstarch with 1 Tbsp. of chicken broth, mix into the mushrooms.
Add remaining chicken broth, sour cream, sun-dried tomatoes, Italian herbs and grated Cotija cheese. Bring to a boil.
Reduce heat and simmer until slightly thickened, about 4-5 minutes.
Return chicken to pan. Cover pan and cook for 20-25 minutes over low heat. Stir occasionally. Serve and garnish with parsley.