Wendy's Favorite Recipes from www.ClickonCuernavaca.com

Chicken Acapulco

I love tomato and cream recipes.  I try almost every one I see on the internet.  This is a recipe that I have made myself, I took one recipe that I liked and added some more things that I liked to change it from a good recipe to a great recipe.  If you like this try my Fettuccini Alfraido.

2          chicken breasts (4 sides) boneless -- skinless -- cut in strips
1  cup    olive oil  / divided
1 med.   Onion Chopped
1           green pepper -- sliced
3 cloves Garlic -- diced
1  can - Stewed Tomatoes 28 oz
1/2 cup Catsup
1           jalapeno chili -- finely Chopped (optional)
3 tablespoons chopped fresh basil
1 teaspoon Thyme
1 teaspoon Garlic and herbs (  McCormick seasoning I buy it at Sams or Costco )
1 teaspoon Italian Seasoning
1 teaspoons ground black pepper 
1 teaspoon celery salt
2 teaspoons sugar
2  8 oz cans mushrooms -- sliced in escabachie (chilis added for a bit more zip)
1/2 cup cream

In saucepan over medium heat, place l/2 cup olive oil. When hot, add onions, garlic  and green pepper. Cook for 3 to 4 minutes or until they start to soften. Turn to low heat.

Add tomatoes and stir thoroughly. Add all the rest of the spices and the catsup. Then simmer for 15 minutes. This sauce can be made ahead of time if desired.  The jalapeno is optional.  But it gives it a nip without being hot.  Highly recommended.

When ready to eat, cut chicken in thin strips. Lightly coat with flour and place in hot frying pan ( a big one), over medium heat, containing 1/2 cup olive oil ( I used a bit less, just enough to cover the bottom of the pan generously). When chicken is golden brown, turn it over. Add prepared sauce to chicken and add 1/2 cup heavy cream and the mushrooms. Stir thoroughly.

You can serve Chicken Acapulco over pasta or white rice, but I prefer it with mashed potatoes using the sauce as a gravy for the potatoes.  Ummmmm