INGREDIENTS
1 1/2 lb
chicken breasts (cut into small bites)
1
large poblano pepper (or two small)
6 oz
baby bella mushrooms (sliced)
5 oz
cream cheese
1
garlic clove (minced)
1/3 cup
white wine (I use Pinot Grigio)
2/3 cup
heavy cream
1/3 cup
chicken stock
2 tbsp
butter
1 tsp
smoked paprika
1 tbsp
fresh cilantro (chopped)
olive oil
salt and pepper