Pollo Crema Recipe

Prepare breasts

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 1/2 inch. Season both sides with 1 tsp salt and 1/2 tsp pepper.

Place the 1/2 cup flour on a shallow plate and lightly dredge each breast, shaking off excess.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the chicken breasts (work in batches if necessary so they sear rather than steam). Cook 3-4 minutes per side until golden brown and just cooked through (internal temperature 165°F / 74°C). Transfer to a plate and tent loosely with foil; reserve skillet with browned bits.

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add sliced mushrooms in a single layer; cook without stirring for 2 minutes to develop color, then stir and cook another 3 minutes until browned and any liquid has mostly evaporated.

Add chopped shallot and cook 1-2 minutes until softened. Stir in minced garlic and thyme and cook 30 seconds until fragrant.

Deglaze the pan by adding the white wine (or 3 tablespoons chicken stock) and scraping up the browned bits with a wooden spoon. Let the liquid reduce by about half, 1-2 minutes.

Pour in the chicken stock and bring to a gentle simmer. Stir in the heavy cream and Dijon mustard. Simmer gently for 3-5 minutes until the sauce thickens slightly. If using, stir in the grated Parmesan to enrich and thicken the sauce; taste and adjust salt and pepper (use remaining 1/2 tsp salt and 1/2 tsp pepper as needed). Stir in the lemon juice to brighten the sauce.

Return the chicken to the skillet, nestling breasts into the sauce. Spoon sauce and mushrooms over the chicken. Simmer on low for 2-3 minutes to reheat the chicken and meld flavors. If sauce becomes too thick, add up to 1-2 tablespoons chicken stock or water to reach desired consistency.

Taste sauce and adjust seasoning with additional salt and pepper to taste. Sprinkle chopped parsley over the chicken and serve immediately.

Serving suggestions: serve over rice, mashed potatoes, pasta, or with crusty bread to soak up the sauce.