CHICKEN WITH POBLANO CREAM SAUCE

Chicken with Poblano Cream Sauce image

Yield Serves 4

Number Of Ingredients 7

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1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 cup heavy cream
Coarse salt and fresh ground pepper
4 boneless, skinless chicken breast halves (6 ounces each)

Steps:

Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.