Pan seared boneless-skinless chicken breasts, roasted poblano peppers and cream provide this distinctive dish with a rich silky cream sauce and smokey sophisticated flavor.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1 1/4poundsboneless-skinless chicken filets
2mediumroasted poblano peppers** cut into strips
3 1/2ouncesmedium onionsliced 1/4-inch thick
1/4cupdry white wine
salt and pepper to taste
Peppers: Roast the poblano peppers until all sides are blackened. If you have a gas stove, place them right on the burner over medium-low heat, turning and re-positioning until the are blistered and black on all sides. If not, place directly under a broiler or on a grill. Put into a bowl and cover with plastic wrap so they can steam for 5-10 minutes before peeling. Cut and proceed with the recipe or refrigerate until needed.
Chicken: Let the chicken come to temperature on the counter for about 20 minutes. Place a stainless steal or non-stick skillet and 2 teaspoons of the oil over medium high heat (NOT A CAST IRON SKILLET.) Blot the chicken dry, massage with the remaining teaspoon of oil and season with salt and pepper. When pan is hot, cook the chicken 4-6 minutes per side or until an instant read thermometer registers 160. Remove the chicken to a plate and tent with foil.
Sauce: Turn the heat down to medium and saute the onions and garlic for about 1 minute. Remove the pan from the heat and add the wine. Place the pan back over the heat and cook until most of the wine has evaporated, scraping up any browned bits left from the chicken. Add the cream, poblano peppers and cumin. Cook until the cream has thickened to your liking keeping in mind that it will become even thicker as it cools. Taste the sauce and adjust salt and pepper as necessary. Serve over the chicken.
Variation: If you'd like, add the cooked onion and garlic, poblano peppers and cream to a blender and blend until smooth. Return to the pan, add the cumin and cook until thickened. If it becomes too thick, add a little chicken broth. Salt and pepper to taste.
**I suggest roasting the peppers up to 5 days before for maximum speed and efficiency in preparing this delicious dish.
Chicken with Poblano Peppers and Cream
Amount Per Serving
Calories 484Calories from Fat 378
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.