Tastes like you ordered it at your favorite Mexican Restaurant.
Serve with Corn Tortillas for a gluten free meal.
Season Chicken Breast with Taco Seasoning. Grill for 6-8 minutes on each side until done. Set aside for at least 5 minutes. Slice and set aside.
Melt butter in skillet. Add Onion and Garlic, a little salt, pepper and crushed red pepper. Sautee for 2-3 minutes. Add Poblano Pepper and Mushrooms. Sautee for another 5-10 minutes until Mushrooms are al dente. Add Chicken Breast and Chicken Broth. Stir for 2-3 minutes to bring up to temperature. Turn heat to simmer, add sour cream and stir. Let simmer for 4-5 minutes.
Serve with Tortillas.
Made this once and it was very good. I will be tweaking it a little to find the perfect combination.
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