I modeled this recipe after the Pollo Bravo served at a Mexican restaurant we frequent in Winchester, TN. When recreating a dish your mind can play tricks on you. I swore that they used a sour cream sauce. Not the case. Their’s was a simple white cheese sauce. I’m adding the sour cream.
1 skinless, boneless chicken breast half
1/2 tsp adobo seasoning
1 1/2 tsp butter
1 1/2 tsp all-purpose flour
1 5 oz can evaporated milk
2 oz shredded Mexican blend or Monterey Jack cheese
2 Tbsp light sour cream
2 tsp canola or olive oil, divided
1/2 Vidalia onion, sliced
4 oz crimini mushroom caps, halved and thickly sliced
1. Preheat the oven to 200.
2. Carefully slice the chicken breast in half horizontally. Working with one at a time, place each half in a heavy zipper bag or between two sheets of plastic wrap and pound to an even thickness. Sprinkle both sides with the adobo seasoning. Set aside.
3. In a small saucepan, melt the butter. Add the flour and cook and stir for two minutes. Gradually stir in the evaporated milk. When the sauce has thickened slightly, stir in the cheese. Remove from the heat and stir in the sour cream. Cover and keep warm.
4. In a heavy skillet, preferably cast iron, heat 1 tsp of oil over medium high heat. Sear the chicken on both sides until golden and just cooked through. Do not over cook. Remove the chicken to oven safe serving dishes and place in the oven to keep warm.
5. Add the remaining oil to the skillet. Stir fry the onions and mushrooms until just tender.
6. Remove the chicken from the oven and top each with half of the onions and mushrooms, then drizzle on the cheese sauce.
7. I serve this with fajita style sides of flour tortillas, shredded lettuce, tomatoes, sour cream, Guacamole, Simple Refried Beans, and Salsa Rice.