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Chicken with Poblano Cream Sauce |
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Serves: 4
Print this Recipe
(Pechugas de Pollo con Crema Poblano)
Category: Chicken with Chile or Nut Sauces
Here's a contemporary dish of chicken breasts topped with a lovely green sauce of poblano chiles, onions, chicken broth, and cream, that's similar to a dish I had in Tlaquepaque, a suburb of Guadalajara. Fresh corn is perfect with the chicken.
3 large poblano chiles, roasted and peeled
2 tablespoons olive oil
1/2 medium white onion, chopped
2 cloves garlic (large), thinly sliced
3/4 cup canned fat-free reduced-sodium chicken broth
1/4 cup heavy cream
1/2 teaspoon salt, or to taste
4 boneless skinless chicken breast halves
1. Prepare the chiles. Then, remove the stems and seeds. Cut one of the roasted chiles into short thin strips and reserve. Chop the remaining 2 chiles and put them in a blender.
2. In a medium saucepan, heat 1 tablespoon of the oil over medium-low heat and cook the onion and garlic, covered, until the onion is translucent, about 4 minutes. Transfer to the blender with the chiles. Add the chicken broth and blend until smooth. Return the blended mixture to the same saucepan. Stir in the cream and 1/4 teaspoon of the salt. Bring to a boil, then reduce the heat and simmer, stirring, 4 to 5 minutes to blend the flavors. Adjust seasoning and reserve off heat.
3. In a large nonstick skillet, heat the remaining tablespoon of oil and cook the chicken breasts 4 to 5 minutes per side, or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part. Season with the remaining 1/4 teaspoon of salt. Reheat the sauce. Serve with the heated sauce spooned over the chicken. Scatter the reserved chile strips on top.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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