Chicken Breast with Poblano Chile Strips and Cream
"This recipe comes from my daughter, She has made it several times. She got the recipe from Gourmet,August 2002"
- Ready In:
- 1hr 25mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1⁄2 lb fresh poblano chile (2 to 3)
- 2 boneless chicken breast halves, with or without skin (1 1/2 pounds)
- 1 1⁄2 tablespoons olive oil
- 1 medium onion, halved lengthwise,then sliced lengthwise 1/4 inch thick
- 1⁄4 cup creme fraiche or 1/4 cup sour cream
directions
- 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 a 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.
- Cut chiles 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.
- Saute chicken skin or skinned sides down, until golden, 4 to 5 minutes.
- Turn chicken over and saute 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 creme fraiche 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.
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Reviews
-
Ole! The chicken was melt-in-your-mouth tender, and the peppers were spicy and added a lot of flavor. DH just loves it when a dish makes his nose run! We used boneless, skinless chicken breast halves and added a third one. I did not have to adjust the rest of the ingredients - there was plenty for all three breast halves. I served this with rice and a salad. Thanks for sharing this recipe. -
Barbara, my husband loved this dish! He said to give you 5 stars! He loved the heat from the poblano peppers, but hopes it won't keep him up tonight(he gets heartburn easily)! Thanks for a right tasty meal! I served this with mashes potatoes and brussel sprouts. -
My husband scarfed this down and wanted to lick the plate! I used a couple of poblano and a couple of hatch chiles, sour cream.
RECIPE SUBMITTED BY
Barb G.
Sonora, California
