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| Home>Mexican>Sauteing> Chicken With Poblano Cream Sauce |
 Method:Sauteing
1. Formula
- 1 poblano chile
- 2 tablespoons canola oil
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 1/3 cup heavy cream
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breasts
2. Nutrition Information
- Calories: 270 kcal
- Carbohydrates: 2 g
- Dietary Fiber: 0 g
- Fat: 15 g
- Protein: 28 g
- Sugars: 1 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. 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.
- 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.
4. Remark
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 scallions for added flavor.
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( From:Martha Stewart ) |
( read Chicken With Poblano Cream Sauce ) |
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| Pre:Super-Easy Chicken Enchilada Skillet Next:Southern Grilled Barbecued Ribs |
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