Chicken with Poblano Peppers and Cream
Ingredients
The chicken
-
1 ¼
pounds
boneless-skinless chicken filets
The vegetables
-
2
medium
roasted poblano peppers, cut into strips
-
3 ½
ounces
medium onion, sliced ¼-inch thick
-
1
large clove
garlic, sliced
The sauce
-
¼
cup
dry white wine
-
1
cup
heavy cream
-
⅛
teaspoon
dried cumin
-
1
tablespoon
olive oil, divided
-
to taste
salt and pepper
Instructions
- Roast the poblano peppers until blackened, then steam in a covered bowl for 5-10 minutes before peeling.
- Let the chicken sit at room temperature for about 20 minutes.
- Heat oil in a skillet over medium-high heat and cook the chicken for 4-6 minutes per side until cooked through.
- Remove the chicken and tent with foil to keep warm.
- In the same skillet, sauté onions and garlic for about 1 minute, then add wine and cook until mostly evaporated.
- Add cream, poblano peppers, and cumin to the skillet, cooking until the sauce thickens.
- Season the sauce with salt and pepper to taste, then serve over the chicken.
Nutrition Facts (estimated)
Servings
4
Calories
484
Total fat
42g
Total carbohydrates
6g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
You might also like