Chicken with Poblano Cream Sauce
Pechugas de Pollo con Crema PoblanoHere's a contemporary dish of chicken breasts topped with a lovely green sauce of poblano chiles, onions, chicken broth, and cream, that's similar to a dish I had in Tlaquepaque, a suburb of Guadalajara. Fresh corn is perfect with the chicken.
Ingrediënten
Makes 4 servings
- 3 large poblano chiles roasted and peeled
- 2 tablespoons olive oil
- ½ medium white onion chopped
- 2 large garlic cloves thinly sliced
- ¾ cup canned fat-free reduced-sodium chicken broth
- ¼ cup heavy cream
- ½ teaspoon salt or to taste
- 4 skinless boneless chicken breast halves
Instructies
- Prepare the chiles.
- Then, remove the stems and seeds.
- Cut one of the roasted chiles into short thin strips and reserve.
- Chop the remaining 2 chiles and put them in a blender.
- In a medium saucepan, heat 1 tablespoon of the oil over medium-low heat and cook the onion and garlic, covered, until the onion is translucent, about 4 minutes.
- Transfer to the blender with the chiles.
- Add the chicken broth and blend until smooth.
- Return the blended mixture to the same saucepan.
- Stir in the cream and ¼ teaspoon of the salt.
- Bring to a boil, then reduce the heat and simmer, stirring, 4 to 5 minutes to blend the flavors.
- Adjust seasoning and reserve off heat.
- In a large nonstick skillet, heat the remaining tablespoon of oil and cook the chicken breasts 4 to 5 minutes per side, or until lightly browned on the outside, firm to the touch, and no longer pink inside at the thickest part.
- Season with the remaining ¼ teaspoon of salt.
- Reheat the sauce.
- Serve with the heated sauce spooned over the chicken.
- Scatter the reserved chile strips on top.
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