Here is an old family recipe book that was made long before blogs became popular. We have just turned it into a blog so please have patience with us as we update pictures and info. We will also be adding some new recipes along the way.
Tuesday, May 11, 2010
Chicken with Poblano Cream Sauce
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
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.