"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

CHICKEN POBLANO Recipe

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This recipe for CHICKEN POBLANO, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
2 medium Poblano chilies, seeded, rinsed and cut in sticks, about 1 cup
2 cloves minced garlic
2 tsp powdered chicken broth, like Knorr
1 ˝ cup Mexican Crema or heavy cream
Salt and pepper
1 TBL each butter and vegetable oil








Directions:
Directions:
Slightly pound breast to near even thickness, sprinkle with small amount of salt and pepper to taste. Heat oil and butter over Medium high heat, add the chicken and brown about 4 minutes a side. Do not over cook. Remove chicken to a plate, and sauté chilies, when they are almost soft add garlic and cook about 1 more minute. Stir in the crema and powdered chicken broth, return chicken and juices to pan and simmer a few more minutes to heat chicken and sauce begins to thicken, adjust seasoning. I like to serve it with white rice or on fettuccini noodles. If you are putting it on noodles use more creama.

 

 

 

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