- 4
- 15 mins
- 30 mins
0/5
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Ingredients
- 4 (2)
- 1 poblano chile (1/2 Chile)
- 2 tablespoons canola oil (1 Tbsp)
- 1/2 small onion, chopped (1/4)
- 1 clove garlic, minced (1 sm clove)
- 1/3 cup heavy cream or Media Crema (2 Tbsp+2 tsp)
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breasts (2 Breasts)
Preparation
Step 1
1. Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
2. 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.
3. Puree in blender; add water if too thick. Season with salt and pepper.
4. 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.