Pollo a LA Crema

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 skinless, boneless chicken breast halves - cut into cubes
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons ketchup
• 6 (6 inch) flour tortillas

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large skillet over medium-high heat. Add the chicken cubes and cook, stirring, 6 to 8 minutes until golden and cooked through to 165°F (74°C) in the thickest piece. Transfer the chicken and any juices to a plate.

2. Reduce the heat to medium. Sprinkle the flour into the pan drippings and stir constantly for 1 minute.

3. Slowly whisk in the chicken broth, scraping up the browned bits from the bottom of the pan. Stir in the ketchup and simmer about 5 minutes until slightly thickened.

4. Stir in the heavy cream and simmer gently for about 5 minutes. Do not let it boil hard.

5. Return the chicken and its juices to the sauce and simmer 3 to 5 minutes until heated through and the sauce is smooth.

6. Wrap the flour tortillas in foil and warm them in the oven for about 10 minutes, or warm each one in a dry skillet for 20 seconds per side.

7. Serve the chicken in the cream sauce with the warm tortillas on the side.