Tuesday, May 11, 2010

Chicken with Poblano Cream Sauce

Ingredients:1 poblano chile
2 Tablespoons canola oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 cup heavy cream
salt and pepper
4 boneless, skinless chicken breast halves

Directions:1-Roast the chile over a gas burner or under the boiler, until charred all over. Wrap in a paper towel;steam for 5 minutes. Rub off the skin;remove the seeds and ribs. Chop coarsely.
2-Heat 1 tablespoon of the canola oil in a small saucepan over medium heat;add the onion and garlic;cook until soft, 5 to 7 minutes. Add the chile and cream.
3-Puree in a blender;add water if too thick. Season with salt and pepper.
4-Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.

No comments:

Post a Comment