– Ben Martens

Pollo A La Crema

polloalacremaMost of my Spanish was learned by reading delicious menus so I’m pretty sure that “pollo a la crema” means “chicken in cream”. I see it on the menus when I go there and think “I should make that at home”, but I’ve never followed through. I can’t say that anymore. Tyla’s verdict was that it was delicious, but the sauce wasn’t the same flavor as what you usually get in a restaurant. I think this will be a regular in our rotation.

The recipe comes from but we modified it to include mushrooms and onions.


  • 4 skinless, boneless chicken breast halves – cut into cubes
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons ketchup
  • Mushrooms
  • Onion
  • 6 (6 inch) flour tortillas



  1. In a large skillet over medium heat, melt butter.
  2. In a separate skillet, cook mushrooms and onions
  3. Add chicken and cook, stirring frequently until juices run clear.
  4. Stir in the flour and ketchup, then whisk in the broth.
  5. When sauce begins to thicken, reduce heat and stir in the cream.
  6. Simmer covered for about 15 minutes, stirring occasionally.