Chicken with Poblano Cream Sauce
1 poblano chile
2 T canola oil (or olive)
1/2 small onion, chopped
1 garlic clove, minced
1/3 cup heavy cream
4 boneless skinless chicken breast halves (6oz each)
Roast chile over a as burner or under a broiler, until charred all over. Wrap in a paper towel, let steam in there for 5 min. Rub off the skin; remove the seeds and ribs. Chop coarsely.
Heat 1 T of oil in small saucepan over med heat; add onion and garlic; cook until soft, 5-7 min. Add chile and cream.
Puree in a blender; add water if too thick. Season with S&P.
Season chicken with S&P, heat remaining tablespoon oil in skillet over med-high heat. Cook until golden, 4-5 min per side. Serve with sauce.
Logan Rating: ****