Chicken with Poblano Peppers and Cream
Alright guys, if you've followed me for a while then you know I love roasted Paoblano peppers!  If you are fairly new here then let me tell you they are a favorite of mine.  I decided to learn how to make them a few years ago and I was really worried that they would be super hard and complicated.  

I couldn't have been more wrong.  They are super easy to pop in the broiler and roast each side until black and charred.  Then put into a bowl and cover with a towel until they are cool enough to handle.  Once they have steamed and cooled down enough simply start peeling the blackened skin off and then proceed with your recipe directions. 

Pro Tiip:  Roast and prepare them on the weekends when you have more time.  You can store them in refrigerator for use during the week! 

I hope that this recipe gets on your meal plan for next week! 


1 1/4 pounds boneless-skinless chicken filets
2 medium roasted poblano peppers ** cut into strips
3 1/2 ounces medium onion sliced 1/4-inch thick
1 large clove garlic, sliced
1/4 cup dry white wine
1 cup heavy cream
1/8 teaspoon dried cumin
1 tablespoon olive oil, divided
salt and pepper to taste


Peppers: Roast the poblano peppers until all sides are blackened. If you have a gas stove, place them right on the burner over medium-low heat, turning and re-positioning until the are blistered and black on all sides. If not, place directly under a broiler or on a grill. Put into a bowl and cover with plastic wrap or tea towel so they can steam for 5-10 minutes before peeling. Cut and proceed with the recipe or refrigerate until needed.

Chicken: Let the chicken come to temperature on the counter for about 20 minutes. Place a stainless steal or non-stick skillet and 2 teaspoons of the oil over medium high heat (NOT A CAST IRON SKILLET.) Blot the chicken dry, massage with the remaining teaspoon of oil and season with salt and pepper. When pan is hot, cook the chicken 4-6 minutes per side or until an instant read thermometer registers 160. Remove the chicken to a plate and tent with foil.

Sauce: Turn the heat down to medium and saute the onions and garlic for about 1 minute. Remove the pan from the heat and add the wine. Place the pan back over the heat and cook until most of the wine has evaporated, scraping up any browned bits left from the chicken. Add the cream, poblano peppers and cumin. Cook until the cream has thickened to your liking keeping in mind that it will become even thicker as it cools. Taste the sauce and adjust salt and pepper as necessary. 
Serve over the chicken.

Variation: If you'd like, add the cooked onion and garlic, poblano peppers and cream to a blender and blend until smooth. Return to the pan, add the cumin and cook until thickened. If it becomes too thick, add a little chicken broth. Salt and pepper to taste.

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