Chicken Breast With Poblano Cream Sauce

Add to the flour mixture mix well and whisk in heavy cream.

Chicken breast with poblano cream sauce. Place the poblano peppers onion slices and garlic clove on a baking sheet covered with aluminum foil roast for about 2 minutes per. Sprinkle the chicken thighs with olive oil then season with ancho cayenne garlic oregano and salt and pepper. Place chiles in a blender with sour cream water bouillon and garlic. Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side.

Place them in a. Add salt to taste. Season with salt and pepper. Heat 1 tablespoon canola oil in a small saucepan over medium heat.

Season with salt and pepper. Roast the poblano peppers over an open flame until completely charred transfer to a. Cook until soft 5 to 7 minutes. Ideally you will develop a fond in the pan brown bits that will help flavor the sauce.

Place chicken in the greased baking dish. Season with salt and pepper. Add onion and garlic. Season chicken breasts with salt and pepper.

For the poblano and pepper jack stuffed chicken breasts. Peel skin off the chiles and discard. Turn on your oven broiler to the high setting in preparation to roast the peppers onion and garlic. Repeat with the rest of the chicken and tortillas.

Rub it in good. When the skillet is hot add the chicken breasts and cook until well browned about 5 minutes per side. Add chile and cream. Add water if too thick.

Ingredients 1 1 4 pounds boneless skinless chicken filets 2 medium roasted poblano peppers cut into strips 3 1 2 ounces medium onion sliced 1 4 inch thick 1 large clove garlic sliced 1 4 cup dry white wine 1 cup heavy cream 1 8 teaspoon dried cumin 1 tablespoon olive oil divided salt and pepper. Place some of the shredded chicken in a tortilla roll it up and place it in the dish. Season both sides of each chicken breast with salt and pepper. Bake in the preheated oven until sauce thickens about 45 minutes.

Remove seeds and ribs. Cook over low heat until thick and bubbly stirring often. Spread some of the poblano sauce in the bottom of a baking dish. Melt remaining butter in an ovenproof pan over medium high heat and sear chicken breasts for 3 minutes on each side.

Pour the sauce over the top of the tortillas and sprinkle the cheese in an even layer. Preheat oven to 325 degrees. Meanwhile put chicken breasts on a cutting board and pound with a meat mallet to 1 4 inch thickness. In a blender or food processor pure e half of the poblano together with the milk.

Pour the poblano cream over the chicken in the dish. This sauce may be made one day ahead and refrigerated.