POBLANO CHICKEN AWESOMENESS
This is a wonderful, easy and impressive dish. Company-worthy! A little spicy, but not overpowering. Just right! Thanks to Lance to perfected this and posted on his Facebook page : )
Provided by Susanne Baskin
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Roast Poblano Peppers over open flame (I just do them right on the gas stove top) until most of the outer skin is charred and black. Place Poblanos in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skin, stem, and seeds from peppers and discard. Chop Pepper into small ½ inch squares.
- Melt butter in large sauce pan over medium heat. Add bacon & brown. Lightly dust chicken breasts (after pounding thin) with flour & place in pan. Brown on both sides. Remove chicken/bacon & put on a plate. Add garlic & wine to deglaze the pan. Add Chopped Poblanos, Bacon, Mushrooms, Salt, and Pepper. Put the chicken back in the pan. Add cream. Reduce heat to Medium-Low, cover, and cook an additional 15-20 minutes stirring occasionally until chicken is done.
Nutrition Facts : Calories 461.2, Fat 25, SaturatedFat 12.4, Cholesterol 132.4, Sodium 2058.5, Carbohydrate 23.4, Fiber 4.2, Sugar 1.4, Protein 31.8
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