Chicken with Poblano Cream Sauce

1. 1

   Roast the chile over a gas burner or under the broiler, until charred all over.

2. 2

   Wrap in a paper towel; steam for 5 minutes.

3. 3

   Rub off the skin; remove the seeds and ribs.

4. 4

   Chop coarsely.

5. 5

   Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes.

6. 6

   Add the chile and cream.

7. 7

   3 Puree in a blender; add water if too thick.

8. 8

   Season with salt and pepper.

9. 9

   Season the chicken with salt and pepper.

10. 10

    Heat the remaining tablespoon canola oil in a large skillet over medium-high heat.

11. 11

    Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side.

12. 12

    Serve with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.