Lately, we’ve been eating a lot of chicken because we need to cut down on having red meat. Therefore, I need to figure out different ways to serve it so we will not get bored of eating chicken. Since I now have access to Poblano Chile, I thought, “Why not cook something with it?” Today’s dish is not only easy to make but also extremely delicious and comforting! Pan Fried Chicken Breast with Poblano Cream Sauce served with Basmati Rice with Chopped Scallion.
1 poblano chile
2 tablespoons vegetable 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
First, roast the chile over a gas burner or under the broiler, until it is charred all over. Next, remove and wrap it in a kitchen towel and let it steam for 5 minutes. Once done, rub off charred skin. If needed, rinse off under running water before the next step. Then, remove seeds and ribs. Followed by coarsely chopping it.
In a small saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and garlic and cook till they are soft, for approximately 5 to 7 minutes. Next, add the chile and cream.
Then, puree in blender and add water if it is too thick. Season with salt and pepper to taste.
Now, season the chicken breasts with salt and pepper. In a large skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Pan fry the chicken on both sides until golden, for approximately 4 to 6 minutes per side. Once cooked, remove and let it rest for 5 minutes. Slice each breast into 1/2 inch pieces and serve them with the sauce along with Basmati Rice with Chopped Scallions. You’ll surely love this!
(Recipe from Martha Stewart)