Delicious Chicken Poblano

"This recipe came from a girl I work with!"
 
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photo by 02christini photo by 02christini
photo by 02christini
Ready In:
50mins
Ingredients:
11
Serves:
3
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ingredients

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directions

  • Shake pepper and thyme on chicken breasts.
  • Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
  • Set aside in a baking dish and preheat oven to 375 degrees.
  • In a saute pan, melt butter and saute onion and poblano peppers till soft.
  • Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
  • Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
  • Turn on blender and puree, leaving some of the texture- set aside.
  • Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
  • Take the remainder of the peppers and onion and place them on top of the chickens.
  • Cover the top with cheese and lightly sprinkle thyme on top of everything.
  • Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
  • Serving suggestion: With rice!

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Reviews

  1. This recipe is delicious! I didn't really have the problem with things separating but I wonder if it has to do with the butter. It tasted really good with cilantro on top after it was done baking!
     
  2. This was wonderful!!! It is a new favorite for me! I served it over Pobano Rice (Recipe #107843) and it was perfection. The sauce did seperate as other have said, but it tasted too good to care. Thanks for posting!!
     
  3. As the other reviewer stated the sauce separates, I wonder if this is due to the lime juice. The lime juice gives a nice flavor so I'd like to try and work with the recipe to figure out the right consistency.
     
  4. I made this as one of my Pick a Chef 2006 recipes. This was pretty easy to make, and it tasted really good. I might try to lighten up the sauce a bit when I make it again, since there's so much fat in it as is (of course, I had to try it full-fat at least once!). The only thing I didn't care for that kept it from being a full five-star recipe for me was that the sauce kept separating on me after it was baked, so it wasn't overly visually appealing. The butter from the onions and poblanos had turned green, so the little puddles of separated butter looked like olive oil floating in the cream sauce. Of course, that didn't stop everyone from devouring all the chicken (I had made four chicken breast halves). I might wangle with this recipe a bit for dietary concerns, but I will definitely be making this one again. Thanks for posting!
     
  5. I made this dish and cut my chicken in bite-size pieces and did not puree my mixture. I just mixed everything together and there was no sauce separation or green pools. Delicious!! and much quicker this way.
     
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RECIPE SUBMITTED BY

<p>I LOVE cooking... I got married to the love of my life in 2003 and we now have two beautiful children - one daughter born in 2006 and one son born in 2009. ?Life. Is. Good. ?:-D</p>
 
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