Poblano Chicken Guadalajara
Source of Recipe
the web
List of Ingredients
4 to 5 boneless, skinless chicken breasts
1/2 C. flour (for dredging)
4 or 5 poblano chiles (Anaheim chiles may be substituted)
1 large onion, cut into 1/2-inch square pieces
6 oz. heavy cream (or half-and-half)
1 C. shredded Monterey jack cheese
4 T. butter salt, pepper and cayenne for seasoningRecipe
Roast poblano chiles in oven or over direct flame until blackened. Seal chiles
in a zip-type bag for a few minutes to loosen skin. When chiles have cooled
enough to handle, remove from bag, peel, split and seed the chiles, slicing
them crosswise into half-inch wide strips. Set aside.
Season flour with salt, pepper and a dash of cayenne.
Dredge chicken strips in seasoned flour.
Heat butter in skillet until it browns. Watch carefully. DO NOT BURN THE
BUTTER.
Saut� chicken strips over medium high heat until browned. Remove and drain on
paper towels.
In the same skillet, adding more butter if necessary, saut� onion until
translucent. Add chile strips and saut� one more minute before adding cream.
Stir in cream, scraping the bottom of the pan to loosen the browned bits.
Add chicken and heat 2 to 3 more minutes until chicken is heated through.
Remove pan from heat. Sprinkle jack cheese over top of the chicken mixture,
cover pan and let stand for 3 to 4 minutes until cheese is melted.
Note: Chicken can be turned onto a warmed platter for serving or left in pan.
Garnish with cilantro leaves, lime wedges and/or Pico de Gallo. Serve with
warmed tortillas.
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