Creamy poblano chicken
Easy HEB Creamy Poblano sauce inspired recipe.
Cooking Instructions
- 1
Thinly slice the onion and shell the paper off the garlic and set aside.
- 2
Cut the chicken breast into bite sized cubes. Seasoned with kosher salt and black pepper.
- 3
Heat oil in cast iron skillet over medium high.
- 4
Once oil is hot, add chicken. Be sure the vent fan is on high. Turn only occasionally to let it brown.
- 5
After a few turns and about 15-20 minutes, add the onion. Stir again.
- 6
When the moisture is almost all the dried out of the pan, add the garlic and stir.
- 7
When the pan is pretty much dry and the chicken is looking very caramelized, add the marsala and stir.
- 8
After about 1 more minute, add the creamy poblano sauce. Let it heat through for a minute or two.
- 9
Turn the heat off and sprinkle top with panko and a bit of cracked Pink Himalayan salt.
- 10
Place into oven at 350 for about 10 minutes, then broil for 5. (I had my oven rack at the top third of the oven.)
- 11
I served it over top of baked potatoes.
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