Chicken with Poblano Cream Sauce

Rating: 3.3 stars
108 Ratings
  • 5 star values: 19
  • 4 star values: 29
  • 3 star values: 31
  • 2 star values: 23
  • 1 star values: 6

Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added flavor.

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Ingredients

Directions

  • Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.

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  • Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.

  • Puree in blender; add water if too thick. Season with salt and pepper.

  • Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.

Reviews (6)

108 Ratings
  • 5 star values: 19
  • 4 star values: 29
  • 3 star values: 31
  • 2 star values: 23
  • 1 star values: 6
Anonymous
Rating: Unrated
03/07/2011
I looked everywhere for pablano chilies. I Googled pablano chilies and found that grocery stores label them as pasillo chilies. I purchased a couple and plan to prepare this recipe tonight.
Anonymous
Rating: Unrated
02/04/2011
Made this for dinner today. And it was delicious. My husband loved it, I will defentley be making this agian. I did take the cilantro advise and it was great. Thank you.
Anonymous
Rating: Unrated
04/22/2010
Just made this tonight for 2 - seemed like just enough sauce for 2 breasts. You might consider doubling for 4 portions. I also used chopped fresh cilantro in place of scallions in the rice to reinforce the Mexican theme. Overall very delicate flavor, not at all spicy, but entirely delicious!
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Anonymous
Rating: Unrated
03/06/2010
Unfortunately, could not find a poblano pepper anywhere in my neighborhood :( I was so excited about making this dish, and decieded to replace the poblano with a green bell pepper, and mixed in a bit of a hot green one 4 some heat... And it was AMAZING!!! Cant wait till I can make it with the poblano ;)
Anonymous
Rating: Unrated
08/24/2009
Is that really chicken!? The photos looks like salmon. Either sound delish!
Anonymous
Rating: Unrated
02/24/2009
This is one of our all time Everyday Food favorites. It is so quick and easy, but really unique and delicious.
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