This came together in a hurry which was a good thing because I had about thirty minutes to make this before we had to eat, eat, eat and hurry out the door.
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
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.
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. Serve with sauce.
We had this with Cilantro Rice.
What did the family think? Hubby and I liked it. The boys just had it without the sauce. We were in a hurry and I didn’t have the time to sweet talk them into trying it with the sauce.
from Martha Stewart