Chickenbreastwithpoblanochilestripsandcream Recipes

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CHICKEN WITH CREAMY POBLANO SAUCE



Chicken with Creamy Poblano Sauce image

This Chicken with Creamy Poblano Sauce is another excellent and delicious way to cook Poblano peppers, besides using them to make the famous "Chiles Rellenos," the stuffed peppers, or for rajas con crema, Poblano strips with cream. I hope you enjoy this delicious recipe.

Provided by Mely Martínez

Categories     Chicken     Salsas

Time 35m

Number Of Ingredients 12

1 Lb. of chicken breast cut into 4 (4 oz. pieces)
Salt & pepper to season the chicken
2 Tablespoons vegetable oil
3 Large Poblano peppers or 4 Small
3 Slices of white onion (about ½ of a small onion)
1 Large garlic clove (peeled)
1 Cup of heavy cream
¾ Cup milk 2% or whole
1 Tablespoon chicken bouillon powder
1 Tablespoons of butter
Salt and pepper to taste.
½ cup of corn kernels optional (I used the ones that sell frozen and thawed them)

Steps:

  • Turn on your oven-broiler to the high setting in preparation to roast the peppers, onion, and garlic. As I mentioned in my notes, you do not need to use your oven to roast the peppers and the other ingredients if you have a gas stove, you can even roast them over a regular griddle. If you use this oven version, take advantage and also use the hot oven to warm other foods.
  • Place the poblano peppers, onion slices, and garlic clove on a baking sheet covered with aluminum foil, roast for about 2 minutes per side. Remove garlic promptly since it will be ready quickly.
  • Remove from oven and lightly wrap with the aluminum foil for about 5 minutes.
  • Season chicken breast with salt and pepper. Heat oil in a large frying pan, once it is hot add the chicken breast to cook about 3-4 minutes per side. The cooking time will depend on the thickness of the chicken cutlets. Do not overcook, since they will keep cooking with the Poblano salsa. Remove from the frying pan, place on a plate and cover with aluminum foil.
  • Clean peppers removing the charred skins, open the peppers by making a slit from top to bottom and remove the seeds and veins. Reserve one half of one pepper and cut into small strips.
  • Place the rest of the peppers, white onion, garlic, heavy cream, milk, and chicken bouillon in your blender. Process until you have a beautiful creamy sauce.
  • Melt butter in the same frying pan, and pour the sauce. Gently simmer on a medium heat, allow cooking for 5 minutes, adding the chicken, and keep cooking for another 5-6 minutes. Keep the heat low to avoid the creamy sauce from curdling.

Nutrition Facts : ServingSize 4 oz, Calories 484 kcal, Carbohydrate 13 g, Protein 28 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 165 mg, Sodium 1121 mg, Fiber 2 g, Sugar 5 g

CHICKEN WITH POBLANO CREAM SAUCE



Chicken with Poblano Cream Sauce image

Categories     Sauce     Chicken     Side     Roast     Steam

Yield Serves 4

Number Of Ingredients 7

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 cup heavy cream
Coarse salt and fresh ground pepper
4 boneless, skinless chicken breast halves (6 ounces each)

Steps:

  • Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
  • 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 Purée in a blender; add water if too thick. Season with salt and pepper.
  • 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.

CHICKEN BREASTS WITH POBLANO CHILE STRIPS AND CREAM



Chicken Breasts with Poblano Chile Strips and Cream image

Categories     Chicken     Dairy     Pepper     Poultry     Roast     Sauté     Quick & Easy     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 5

1/2 pound fresh poblano chiles (2 to 3)
2 boneless chicken breast halves (1 1/2 pounds total), with or without skin
1 1/2 tablespoons olive oil
1 medium white onion, halved lengthwise, then sliced lengthwise 1/4 inch thick
1/4 cup crème fraîche or sour cream

Steps:

  • Lay chiles on their sides on racks of gas burners, then turn flames on moderately high. Roast chiles, turning with tongs, until skins are blistered, 4 to 6 minutes. (Or broil chiles on rack of a broiler pan about 2 inches from heat, turning them, 8 to 10 minutes.) Transfer chiles immediately to a large sealable plastic bag and seal. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Rinse chiles and pat dry, then cut into 1/4-inch-thick strips.
  • Pat chicken dry and season with salt and pepper. Heat 1/2 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skin or skinned sides down, until golden, 4 to 5 minutes. Turn chicken over and sauté 2 minutes more. Reduce heat to moderately low, then pour off excess fat and cook chicken, covered, until just cooked through, 10 to 15 minutes.
  • While chicken is cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over moderate heat, then cook onion, stirring, until softened, 5 to 7 minutes. Add chiles and salt to taste and cook, stirring, 5 minutes. Add crème fraîche and cook, stirring, until just heated through (if using sour cream, do not let boil). Season sauce with salt and pepper.
  • Drizzle chicken with any pan juices and serve with sauce.

CHICKEN BREAST POBLANO



Chicken Breast Poblano image

This is my version of a recipe from the Nordstrom "Entertaining at Home Cookbook". The recipe instructions have 2 strips of proscuitto rolled into each chicken breast, but I left them out and thought this dish was excellent. Asadero cheese, sometimes labelled Chihuahua or Oaxaca cheese is a white, cow's milk cheese with good melting properties found in Latin markets and most cheese shops. The Gourmet Sleuth website states that adequate substitutes for Asadero cheese are Fontina or Monterey Jack (which Monterey Jack is what I used, but I'd love to try it again using Asadero cheese).

Provided by Northwestgal

Categories     Mexican

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breast halves (6 oz each)
1 1/4 lbs asadero cheese, grated (about 5 cups)
4 poblano chiles, roasted, seeded and coarsely chopped
1 cup heavy whipping cream
2 tablespoons sour cream
1 teaspooon salt
2 cups low sodium chicken broth

Steps:

  • Preheat oven to 350°F.
  • Place chicken breasts between 2 pieces of plastic wrap and, using the flat end of a meat mallet, flatten it to about 1/4 inch thickness. Repeat with remaining chicken breasts. (I skipped this step by purchasing thinly cut chicken breasts.).
  • Place chicken on clean surface and sprinkle the top of each flattened chicken breast with 1/3 cup of the grated cheese. Starting with the long side, roll each breast into a tight cylinder. (I secured the rolled chicken breasts with toothpicks, but it wasn't included in the original recipe instructions.).
  • Place each rolled chicken breast, seam side down and ends tucked under, into a 9x13-inch baking dish. The rolls should be touching. Cover and refrigerate until needed.
  • In a food processor fitted with a metal blade, combine the chiles, heavy cream, sour cream, and salt. Process 2 to 3 minutes or until thoroughly blended, stopping once or twice to scrape the sides.
  • Place chile mixture in 4-quart saucepan, add the chicken broth, and place on stove over medium heat. Bring to gentle simmer and cook, uncovered and stirring occasionally, until the mixture reduces slightly and thickens enough to coat the back of a spoon, about 20 minutes.
  • Pour the sauce mixture over the prepared chicken breasts and top with the remaining grated cheese. Bake at 350° for 50 to 60 minutes, or until the chicken is cooked thoroughly and the cheese is slightly browned and the sauce is bubbling. Remove from the oven, and let stand 5 minutes before serving.
  • Using a spatula, transfer the chicken to warmed dinner plates and spoon sauce over each serving. Serve immediately.

Nutrition Facts : Calories 640.6, Fat 45.8, SaturatedFat 27.4, Cholesterol 231.3, Sodium 800.8, Carbohydrate 7.7, Fiber 0.5, Sugar 4.5, Protein 49.5

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