| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Poultry |
4 |
Servings |
INGREDIENTS
| 25 |
oz |
Boneless chicken breast; sliced into bite-size pieces |
| 1/2 |
lb |
Sliced mushrooms |
| 1 |
c |
Sliced green onions |
| 1 |
c |
Sherry |
| 1/2 |
|
Lemon; sliced |
| 2 |
|
Tomatoes; peeled and sliced |
|
|
White rice |
| 2 |
c |
Chopped tomatoes |
| 1 |
c |
Sour cream |
|
|
Hot sauce or Tabasco sauce to taste |
|
|
Enchilada sauce (see index) |
INSTRUCTIONS
POLLO SAUCE
1. Saute chicken and mushrooms in butter.
2. Season to taste.
3. Add sherry and green onions.
4. Heat until the sherry is reduced.
5. Add Pollo Sauce and lemon.
6. Heat thoroughly. Serve with white rice and tomato wedges. POLLO SAUCE:
To Enchilada Sauce, add other ingredients. Heat together and serve.
CASA LUPITA
SEATTLE.
WINE: SANGRIA.
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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