Chicken in Poblano Cream Sauce
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The original recipe called for baking the chicken in the cream sauce but we used pre-cooked shrimp mixed with the sauce over pasta instead. For the sauce, roast, then skin devein and seed 3 poblano peppers. Chop them roughly and blend to a puree in a food processor with 1/2C milk. In a pan prepare a roux from 2T butter and 2T flour. Add a clove of minced garlic and salt and pepper to taste. Add the pepper mixture and bring to a simmer, stirring until the sauce thickens. Add 1/2C heavy cream and 1/2C sour cream and stir. This is where the sauce is poured over browned chicken breasts, topped with 1 C shredded mozarella cheese and baked for 20-30 min at 350 F. The recipe recommends serving it with rice.
We mixed the cheese into the sauce, added 1 doz. precooked shrimp and served over pasta garnished with chopped cilantro.
We also had steamed green beans and served a green salad and a chilled Rose` wine. Tasty, but I added a bit more heat in the form of Tabasco sauce, on the plate.
Labels: Chicken
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