Here was another really fast and delicious dinner courtesy of Gourmet magazine and my friend, Chef Kris Etze from Delaware. It’s great to have chef friends!
I had purchased Poblano peppers at the public market over the weekend with every intention of making Chile Rellenos, but the week unraveled and the time needed to make the chiles evaporated so I needed a plan B. Poblano peppers are different from green peppers. For one thing they are a much darker, richer green color, and they are triangular shaped. They have a thinner skin and much more flavor than regular green peppers. They have some heat, but they aren’t set-your-hair-on-fire hot like a jalapeno, but they give more of a gentle-tongue-tingling warmth and a great flavor!
The recipe begins with browned chicken breasts, boneless and skinless if you are short on time, if you have a few extra minutes, bone-in breasts are always more flavorful and delicious! Tonight, boneless, skinless was the gameplan.
The sauce came together in a matter of minutes while the chicken breasts cooked. Saute the peppers and some sweet onion until soft.
After they are soft, you blitz them in the blender with some milk and sour cream, and viola, you have a luscious green sauce for your chicken!
Top it all off with some shredded Monterey Jack cheese and then a brief stint in a hot oven to finish cooking the chicken and dinner is done! Tonight we had it with cilantro infused rice, some fresh melon and hot corn muffins.
This dinner got double thumbs up from all three kids and my husband, and I will call it truly crave-worthy. I’ll be making these again!
Here is the recipe based on one from Gourmet magazine.
Chicken with Poblano Sauce
Serving Size : 4
2 tablespoons unsalted butter (I used EVOO)
2 large poblano chiles — seeded and sliced into ¼-inch strips
1 medium onion — sliced ¼ inch thick
4 6 oz. skinless, boneless, chicken breast halves
Salt and freshly ground pepper
1/2 cup sour cream
1/2 cup milk
1/2 pound Monterey Jack cheese — grated (about 2 2/3 cups)
1. Preheat the oven to 350.
Melt 1 tablespoon of the butter in a large skillet. Add the poblanos and onion and cook over moderate heat, stirring, until softened, about 10 minutes.
2. Meanwhile, melt the remaining 1 tablespoon butter in a large, heavy skillet. Season the chicken breasts with salt and pepper and add them skinned side down to the skillet. Cook over moderately high heat until browned, and 3 minutes per side. Arrange the chicken breasts in a baking dish large enough to hold them in a single layer.
3. Transfer the cooked poblano mixture to a blender with the sour cream and milk; puree until smooth. Season with salt and pepper.
Pour the sauce over the chicken and sprinkle the cheese on top. Bake for about 10 minutes, until the sauce is bubbling and the chicken is cooked through.