Chicken with poblano cream sauce and cilantro rice

This recipe is from Martha Stewarts "Everyday Food" cookbook. Page 205


No...that is not green slime. Its poblano cream sauce and boy, it was good! Try it!

Serves 4

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 clove garlic, minced
1/3 cup heavy cream
Coarse salt and ground pepper
4 boneless, skinless chicken breasts

Directions
Roast chile over a gas burner or under the broiler, until charred all over. Wrap in foil; let 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; add water if too thick. Season with salt and pepper.

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. Slice and serve with sauce.

{Review}

I cooked this meal for a few friends and everyone loved it. It got 6 thumbs up and a husband approved. Pretty good!

This was very easy to make

{Serve with}

Cilantro rice (simply add chopped cilantro and scallions to cooked white or brown rice)

Black beans (from a can)

Margaritas!!!

{Time}

30 min