Recipe from Everyday Food Husband-Tested in Alice's Kitchen
Serves
4
I'm a sucker for cream sauces. The poblano peppers
(black-green skinned; mild, but flavorful Mexican chili) at Lost River Market
& Deli and at the HomeGrown Farmers Markets looked so good, that I wanted
to give this recipe a try. The sauce tastes terrific! You could serve the sauce
over grilled chicken, pork, or even salmon, if you'd rather. It can be made
ahead and then reheated before serving. You could even roast several poblano
chiles and then save the extras to liven up a sandwich.
1-2 poblano chiles
2 Tablespoons vegetable oil
1/2 small onion, chopped
1-2 cloves garlic, minced
1/3 cup heavy cream or half & half
Coarse salt and ground pepper
Scallions, sliced, optional (green onions) or ¼ cup
minced red onion
4 boneless, skinless chicken breasts
Roast chile over a gas burner or under the broiler
(place chiles on a cookie sheet), until charred all over. Wrap in paper towel
or place in a paper bag and fold the paper bag shut; steam 5 minutes. Rub off
skin; remove seeds and ribs. Chop coarsely.
Heat 1 Tablespoon canola oil in a small saucepan
over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add
chile and cream.
Puree in blender or small food chopper; add water
if too thick. Season with salt and pepper. Add scallions, if using.
Season chicken breasts with salt and pepper. Heat remaining Tablespoon
canola oil in a large skillet over medium-high heat. Cook chicken until golden
and juices run clear, 4 to 5 minutes per side. Serve with sauce.
No comments:
Post a Comment