Chicken in Poblano Sauce
Chicken breasts coated in a creamy poblano chili sauce and topped with grated cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 3 chicken breasts, whole, about 375 g each
- 1 pinch pepper
- 1 Poblano chile, large
- 1/4 cups cow's milk
- 1/4 cups butter
- 1 tablespoon flour
- 1 cup thick cream
- 6 tablespoons cheddar cheese, grated (45 g)
Preparation
1h
0 mins
Medium
- Remove the bone and skin from the breasts and cut them in half. Flatten them slightly and sprinkle with salt and pepper. Refrigerate for 20 minutes.
- Remove the stems and seeds from the chiles. Blend them with the milk to make a puree.
- Melt 2 tablespoons (30 g) of butter in a small saucepan. Add the flour and stir until it reaches a smooth consistency. Add the chili puree and mix well. Incorporate the cream, stirring constantly over low heat until the mixture begins to boil and thickens. Remove from heat and add salt to taste. (At this point, it can be prepared 6 hours in advance and reheated over low heat before using).
- Preheat the oven to 180 C (350 F). Melt the remaining butter in a skillet and place the chicken breasts in it. Sauté for 2 minutes on each side. Transfer to a lightly greased baking dish, pour the poblano sauce over them, sprinkle with cheese, and bake for 10 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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