Poblano Chicken

Name: Poblano Chicken
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts, seasoned with southwestern seasoning blend or chili powder if you can not find the southwest seasoning; 3 chopped shallots; 4 clove minced garlic; 1/2 cup chicken broth; 1/4 tsp black pepper and salt to taste; 1/2 cup sweetened condensed milk; 1/4 cup dry white wine; 1 tsp fresh lemon juice; 2 Tbsp grated parmesan or Romano cheese; 2 Tbsp chopped chives or green onions; 4 large fresh poblano peppers roasted peeled and cut into bite size pieces; 2 jalapeno peppers roasted, seeded and chopped; 1 1/2 cup cream, heavy is best but you can use light cream

fenway @Fenway

Creamy and spicy, yet with a sweetness and great balance of southwestern flavor! This dish was served to my husband when in Mexico at a home of a business friend. He liked it so much and found it so different that he had them write out the recipe for me to make at home. It’s a favorite for us, simple but delicious!

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Ingredients

20 mins

4 servings

1 lbboneless skinless chicken breasts, seasoned with southwestern seasoning blend or chili powder if you can not find the southwest seasoning
3chopped shallots
4 cloveminced garlic
1/2 cupchicken broth
1/4 tspblack pepper and salt to taste
1/2 cupsweetened condensed milk
1/4 cupdry white wine
1 tspfresh lemon juice
2 Tbspgrated parmesan or Romano cheese
2 Tbspchopped chives or green onions
4large fresh poblano peppers roasted peeled and cut into bite size pieces
2jalapeno peppers roasted, seeded and chopped
1 1/2 cupcream, heavy is best but you can use light cream

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Steps

20 mins

1

Preheat oven to 500°F. Place poblano peppers and jalapeno peppers on foil lined pan and roast in oven until skin is thin and peppers are tender, turning once, about 10 minutes. Cover until cool enough to handle then peel off loose skin and remove seeds and stems and cut into pieces.
2

Season chicken well with southwest seasonong. In large saute pan in olive oil sear chicken breasts on both sides until golden. Do not cook through, this will be done later. Remove to a plate.
3

In same pan add shallots and garlic and soften.
4

Add wine and deglaze pan by simmering until wine is almost gone.
5

Add chicken broth, sweetened condensed milk, cream, salt, pepper, and the roasted poblano and jalapeno peppers and simmer until its thickened to a creamy sauce consistency.
6

Add lemon, romano cheese and chives or green onions. Slice chicken and add to sauce to finish cooking. Serve with rice or pasta.

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Cooksnaps

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fenway @Fenway

on November 19, 2013 23:02

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.