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How to make pollo alla crema

Pollo alla crema is translated as "chicken in cream," but it is far more than that. This luxurious comfort food, so simple in its elegance yet outstanding in flavour will surprise you. It might be Italian in origin, but many other nationalities also serve it under their roofs. If you have a little time to cook before dinner, try this. Serve it with some fresh bread and green vegetables and light the candles for a romantic dinner.

Heat a sauté pan over medium heat. Add the oil and butter and heat until the butter stops sizzling. Add the chicken breasts and salt. Cook on each side for about 10 minutes making sure not to let the oil get too hot. Once the chicken has a nice golden brown colour to it, remove it from the heat and place it in a hot oven of about 190 degrees Celsius (375 degrees Fahrenheit). Allow it to bake until the internal temperature reaches about 76.7 degrees Celsius (170 degrees Fahrenheit) with a meat thermometer.

Once the chicken is baked, remove it from the oven, take the chicken out of the oil and set it aside. Place the sauté pan back over the medium heat and add the garlic, mushrooms, and onions. Stir constantly until the mushrooms have wilted and are quite fragrant.

Add the wine all at once and scrape the bottom of the sauté pan until all the little browned bits and pieces of the chicken are loosened. Allow the wine to boil until it has reduced to about half the volume.

Stir in the cream and bring back to a boil. Add the chicken breasts back into the pan and sprinkle on the minced red peppers. Place it back in the oven for about 10 minutes to heat the chicken through. Set aside to cool for 5 minutes and serve over rice, linguine or roasted potatoes.

Tip

Leftovers are great over toast in the morning. Any chicken can be used in this recipe, not just breasts.

Things You'll Need

  • 0.907 kg (2 lb) chicken breasts
  • 2 tbsp butter
  • 2 tbsp oil
  • 1/2 tsp salt
  • 1 tsp minced garlic
  • 30 g (1/4 cup) minced onion
  • 237 ml (1 cup) white wine
  • 110 g (1 cup) chopped mushrooms
  • 1 tbsp minced red bell pepper
  • 235 g (1 cup) cream
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About the Author

Maryland resident Heide Braley is a professional writer who contributes to a variety of websites. She has focused more than 10 years of research on botanical and garden articles and was awarded a membership to the Society of Professional Journalists. Braley has studied at Pennsylvania State University and Villanova University.