4 - 6 servings
1 - 1 1/2 pounds boneless, skinless chicken breasts
6 fresh poblano chile peppers (about 1 pound)
1 tablespoon oil
1 medium onion
1 cup Crema Mexicana Agria (Mexican sour cream)
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.
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.
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.
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.
No Nutritional Information Available