Tender chicken breasts braised in crema with garlic and mushrooms until the sauce turns rich and silky. This shelf's sour cream does the heavy lifting, so all you need to do is sear and simmer. Serve over rice to soak up every bit.

Serves 2. 35 minutes, 15 at the stove.

About 800 calories a serving, 68 g protein, 15 g carbohydrate, 52 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 chicken breasts dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then place the chicken in the pan and sear until golden brown on each side, about 3 minutes per side; transfer to a plate.
2. In the same skillet, melt 1 tablespoon butter over medium heat. Slice 6 oz mushrooms and add them to the pan with a pinch of salt, stirring often until they release their liquid and begin to brown, about 5 minutes.5 min
3. Mince 3 cloves garlic and 1 small onion, then add to the mushrooms and cook, stirring, until fragrant and the onion softens, about 2 minutes.2 min
4. Return the chicken to the skillet, nestling it among the mushrooms. Pour 1 cup crema mexicana sour cream over everything and stir gently to combine, then reduce heat to medium-low and simmer uncovered until the chicken is cooked through (an instant-read thermometer reads 165°F [74°C]), about 12 minutes.12 min
5. Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the chicken and mushrooms with the sauce spooned over rice or soft tortillas.

Note Swap chicken for sliced pork tenderloin or thick fish fillets and reduce the simmer time. Leftovers keep in the fridge for three days; reheat gently on the stovetop with a splash of water or cream. Serve with white rice, warmed tortillas, or steamed greens.