Sunday, June 01, 2008

Chicken in Poblano Cream Sauce

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.



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