Chicken With Poblano Sauce
"An exotic, fairly spicy recipe that will impress everyone, while being quite straightforward to prepare! And if you have extra sauce, it's great over veggies too. Don't know where this recipe came from."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 6 -8 boneless skinless chicken breast halves, cooked and kept warm
- 2 large poblano peppers, roasted, peeled and de-veined
- 12 ounces evaporated milk
- 1 garlic clove, finely chopped
- 1 teaspoon chicken bouillon powder
- 1 tablespoon butter
- 2 teaspoons all-purpose flour
directions
- Place evaporated milk, poblanos, garlic and bouillon in a blender. Blend to desired consistency (chunky or smooth sauce).
- Melt butter in a medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in the poblano mixture. Cook over medium heat, stirring constantly, until the mixture comes just to a boil and thickens. Makes about 2 cups.
- To serve: place cooked chicken breasts on individual plates or serving platter; spoon small amount of sauce over each. Pour remaining sauce in bowl or small pitcher to pass around the table.
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Reviews
-
This was delicious! I grilled a bunch of chicken breasts and we had it two nights in a row. Then the next day I grilled some hamburger patties and made another batch of the sauce to use on them! This is really easy to throw together, especially if you keep roasted poblanos in the freezer as I do. Everything else is from the pantry. Thanks, L'ecole!!
RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
