Char the poblano peppers directly over a flame until the skins are blackened. Place them in a container for a while, then peel off the skins.

Once peeled, cut the peppers into strips.

In a separate pan, cook the chicken breasts in oil and add salt.

Once the chicken is cooked, remove it from the pan and melt the butter.

Add the crema, poblano strips, and soy sauce to the pan.

Stir and let everything cook together until well combined. Serve and enjoy!