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Nutrition Facts
Serving Size 314 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 220
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 170 mg 7%
Total Carbohydrate 64 g 21%
Dietary Fiber 27 g 108%
Sugars 2 g
Protein 42 g
Vitamin A 30% Iron 4%
Vitamin C 230% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken With Poblano Cream Sauce

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
4  People


Recipe makes 4 Servings

1 Lb H-E-B Natural Boneless, Skinless Chicken Breasts
6 poblano pepper
1/8 Tsp kosher salt
1/8 Tsp H-E-B Black Pepper
1 Tbsp Hill Country Fare Canola Oil
1 white onion
1 cup(s) Cacique Crema Agria (sour cream)
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Heat broiler. Set on low to medium, depending on oven's broil settings.
Meanwhile, remove stems and seeds from peppers. Cut peppers lengthwise into quarters and place on a broiler rack, skin-side up.
Broil peppers 3-4 inches from heat source 4-6 minutes or until skin blisters and begins to blacken. Remove from oven and immediately place peppers in a 1-gallon seal-able 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 4-8 minutes per side until juices run clear or internal temperature of chicken reaches 165°F. Remove chicken from skillet and cover to keep warm; leave pan juices in skillet.
Sauté onion in pan juices 5-7 minutes until softened; stir in pepper strips.
Add sour cream and stir until heated through. Serve sauce over chicken breasts



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