Chicken with Poblano Cream Sauce


Serves: 4
Total Calories: 365

Ingredients

3 , large poblano chile kimmy, , 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

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 365
Calories from Fat: 153

This Chicken with Poblano Cream Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Poultry
Baked Chicken with Mushrooms and Ancho Chile
Baked Chicken with Pecans
Baked Chicken with Serrano Chile Cream Sauce
Basic Cooked Turkey Breast
Braised Chicken with Prunes
Braised Duck for Tacos
Bride’s Mole with Chicken
Chicken Breasts with Pumpkin Seed Crust
Chicken Breasts with Yellow Mole
Chicken Breasts with Yucatán Green Seasoning Paste
Chicken Mazatlán
Chicken Stew with Chiles and Spices
Chicken Stew, Chiapas Style
Chicken Tampico with Mayonnaise and Olives
Chicken Thighs with Onions and Nutmeg
Chicken Tinga
Chicken and Corn with Fiery Cilantro-Mint Sauce
Chicken and Green Chile Stew
Chicken for a King
Chicken in Its Own Juice
Chicken in Mole Sauce from Puebla
Chicken in Oaxacan Green Mole with White Beans
Chicken in Oaxacan Red Mole
Chicken in Roasted Tomato Sauce
Chicken in Tangerine Sauce
Chicken with Black Bean and Avocado Salsa
Chicken with Chipotle Chiles and Tequila
Chicken with Poblano Chiles, Sour Cream, and Cheese
Chicken with Poblano Cream Sauce
Chicken with Portobello Mushrooms
Chicken with Red Chile Steamed in Foil
Chicken with Tamarind
Chicken with White Nut Sauce
Chicken, Aguascalientes Style
Chicken, Mushrooms, and Red Pepper Stew
Chicken, Pibil Style
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Cornish Hens Roasted with Chili Rub
Cornish Hens with Fiery Cilantro-Mint Sauce
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Duck Breasts with Blackberry Sauce
Duck Breasts with Poblano Chile
Duck in Green Pumpkin Seed Sauce
Fried Chicken, Sonora Style
Grilled Chicken Breasts with Ancho Chile Sauce
Grilled Chicken Skewers
Grilled Chicken in Red Chili Sauce with Zucchini and Corn
Grilled Chicken with Cactus
Grilled Chicken with Red Chile and Orange Sauce
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Sautéed Chicken Livers with Green Onions
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Turkey Stew
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Yucatán Spiced Turkey Cutlets
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