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Chicken With Poblano Cream Sauce

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

25 minutes


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)


Heat broiler.

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.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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