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4 - 6 servings Prep Time: 20 minutes Cook Time: 25 minutes Serving Suggestions: Serve with Cilantro Rice Pilaf and Sautéed Yellow Squash with Red Bell Pepper Strips. Nutrition Facts: 292 calories 13g total fat (1g saturated fat); 94mg cholesterol; 190mg sodium; 12g carbohydrate; 1g fiber; 33g protein |
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recipe categories / poultry / chicken / breasts  Chicken with Poblano Cream Sauce Courtesy of H-E-B Cooking Connections Ingredients: 1 - 1 1/2 pounds boneless, skinless chicken breasts 6 fresh poblano chile peppers (about 1 pound) salt & ground black pepper 1 tablespoon oil 1 medium onion 1 cup Crema Mexicana Agria (Mexican sour cream) Directions: 1. Heat broiler. 2. Meanwhile, remove stems and seeds from peppers. Cut peppers lengthwise into quarters and place on a broiler rack, skin-side up. Broil peppers 3 to 4 inches from heat source 4 to 6 minutes or until skin blisters and begins to blacken. Remove from oven and immediately place peppers in a 1-gallon sealable plastic bag. Seal bag to close; let stand 10 minutes, then peel or rub skins from peppers and discard. Cut peppers into 1/4-inch-thick strips. 3. Place chicken breasts between 2 sheets of wax paper and pound to a uniform thickness (pound thicker areas to match thinner ones). Cut each chicken breast into 2 portions; season both sides with salt and pepper. 4. Heat oil in a large, nonstick skillet over Medium heat; cook chicken 4 to 8 minutes per side until juices run clear or internal temperature of chicken reaches 165 degrees F. Remove chicken from skillet and cover to keep warm; leave pan juices in skillet. 5. Sauté onion in pan juices 5 to 7 minutes until softened; stir in pepper strips. Add sour cream and stir until heated through. Season to taste. Serve sauce over chicken breasts. |
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