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Chicken with Poblano Cream Sauce Recipe

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This recipe for Chicken with Poblano Cream Sauce, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamara Hall
Added: Thursday, May 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 poblano chile
2 Tablespoons canola oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 cup heavy cream
salt and pepper
4 boneless, skinless chicken breast halves

Directions:
Directions:
1-Roast the chile over a gas burner or under the boiler, until charred all over. Wrap in a paper towel;steam for 5 minutes. Rub off the skin;remove the seeds and ribs. Chop coarsely.
2-Heat 1 tablespoon of the canola oil in a small saucepan over medium heat;add the onion and garlic;cook until soft, 5 to 7 minutes. Add the chile and cream.
3-Puree in a blender;add water if too thick. Season with salt and pepper.
4-Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.

Personal Notes:
Personal Notes:
I serve this with white rice mixed with chopped fresh cilantro and scallions on the side.

 

 

 

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