- 1 poblano chili
- 2 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/3 cup heavy cream
- 1 lb boneless, skinless chicken breast - 4 breasts
- salt and pepper, to taste
Roast poblano over a gas burner or under the broiler, until charred all over. Rub off skin (with a paper towel); remove seeds and ribs. Chop coarsely.
Heat 1 tbsp oil in a small skillet, or saucepan over medium heat. Add onion and garlic, cook until translucent, 5 to 7 minutes. Add poblano and heavy cream.
Puree saucepan ingredients in blender. Season with salt and pepper.
Season chicken breasts with salt and pepper. Heat remaining tbsp oil in a large skillet over medium-high heat. Cook chicken until done, 4 to 5 minutes per side. Serve with sauce.
Serving: 1serving | Calories: 425kcal | Carbohydrates: 4g | Protein: 25g | Fat: 15g | Fiber: 1g