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Poblano Chicken




Source of Recipe


Posted by: BeverlyAL (My Page) on Sun, Jun 12, 05 at 17:25


Recipe Introduction


I made this last night and we thought it was excellent. I think it can be improved upon by doubling the sauce and reducing a little. I would puree if we had guests. I didn't puree for us.






2 skinless, boneless chicken breasts, pounded thin
enough flour seasoned with salt and pepper to dredge chicken
3 Tablespoons olive oil
¼ cup minced cilantro
1 teaspoon minced garlic
¼ teaspoon cumin
¼ teaspoon chili powder
1 tablespoon minced onion
¼ cup poblano pepper, diced
¼ cup chicken stock
¼ cup cream
1 teaspoon lime juice

Dredge pounded chicken breasts in seasoned flour. Shake off excess flour and fry in olive oil until done. Set aside.

Place the onion, poblano pepper and chicken stock in a pan and simmer until the sauce starts to come together. Add the cream, cilantro, garlic, cumin, chili powder onion and lime juice and heat well. Puree in a blender and pour over chicken.