Chicken is a staple protein for my family, we have it ALL the time. But it can often be boring and bland, especially if you are trying to use up the leftovers the day after. So, since Mexican food is my FAVE, I used this Martha Stewart recipe to make Chicken with Poblano Cream Sauce to add a little spice to an otherwise ordinary dinner.
Ingredients
- 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
Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. (Exercise caution as the pepper’s seeds burn your hands tremendously, use plastic gloves if possible). 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.
Serve over leftover chicken or on the side.
The picture hardly does the flavor justice, my apologies. But this sauce truly makes over a chicken dinner.
Are any of you watching Bravo’s Top Chef Texas? I’ve caught it on and off, but watched the Austin episode recently. Maggie Furlong over at Huffington Post took the words right out of my mouth when she blasted Bravo for ruining Top Chef Texas. Padma Lakshmi’s ridiculous country get-ups and the Bigger is Better attitudes of the show make it almost too cheesy to watch. I said, almost, ya’ll.
¡Buen provecho!
