Chicken Poblano Cream Sauce Recipe

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Chicken with Poblano Peppers and Cream Pan seared boneless-skinless chicken breasts, roasted poblano peppers and cream provide this distinctive dish with a rich …

Rating: 4.9/5(29)
Total Time: 30 minsCategory: DinnerCalories: 484 per serving

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2 large poblano pepeprs 3 tbsp olive oil or butter, divided 4 chicken breasts 1/2 large onion, sliced 2 large garlic cloves, minced 1 cup …

Rating: 4.4/5(12)
Total Time: 35 minsCategory: Main CourseCalories: 438 per serving1. Slice one poblano pepper into thin strips. Roast the other pepper. If you have a gas stove, turn the burner on and keep the pepper over the flame until it chars – you want it black on all sides. If you don’t have a gas stove, turn your broiler on and roast the peppers on the top rack until they are blackened on all sides. Once the peppers are roasted, transfer them to a large plastic baggie or a bowl covered with plastic wrap and let them steam while you sear the chicken. Once they’ve sat for about 10 minutes, pull them out and peel the skin off. Take out the membranes and seeds as well.
2. While the peppers steam. Add two tablespoons olive oil or butter a large skillet over a medium heat. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, flip and do the same on the other side. Take the chicken out and set aside. Don’t worry if the chicken is not cooked through, it will simmer in the sauce later to finish cooking.
3. Once the chicken is seared, remove from the pan, and add remaining tablespoon of olive oil or butter to the pan. Add the onions and peppers. Saute for about 5 minutes until softened. Season lightly with salt . Add the garlic and cook another minute.
4. While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 tespoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper back into the pot with the sliced peppers, onions, and garlic, and then stir in the remaining chicken stock, cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Add the chcken breasts back to the skillet with the sauce, cover and simmer until the chicken is cooked through. It should read 165 degrees on an instant read thermomter. If needed, add a little bit more chicken stock to loosen the sauce. Season to taste with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.

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Use your poblano cream sauce in place of traditional enchilada sauce, or as a topping to any Mexican dish! If you prefer a lower carb option, …

Reviews: 2Estimated Reading Time: 3 mins

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8 oz cream cheese 1.5 cup half & half 1 tsp salt & pepper 1 tbsp onion powder 1 tbsp garlic powder 2 tbsp chives Instructions Cut chicken into …

Rating: 4.5/5(14)
Total Time: 25 minsCategory: Main CourseCalories: 407 per serving1. Cut chicken into 1 inch cubes.
2. Melt butter on med-high heat and add chicken for about 10-15 minutes until cooked.
3. add poblano on top of chicken and steam until soft. Remove.
4. Rinse poblano peppers under water to cool off. Chop steamed poblano peppers, removing all seeds.

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1 Lb. of chicken breast cut into 4 4 oz. pieces Salt & pepper to season the chicken 2 Tablespoons vegetable oil 3 Large Poblano peppers or 4 Small 3 Slices of white onion about ½ of a small onion 1 Large garlic clove …

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Everyday Food, October 2003 prep: 15 mins total: 25 mins Servings: 4 Ingredients 1 poblano chile 2 tablespoons canola oil 1/2 small onion, chopped 1 clove garlic, minced 1/3 cup heavy cream Coarse salt and ground pepper 4 …

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4 medium poblano peppers chopped 4 medium-large stalks celery chopped 1 medium onion chopped 4 large cloves garlic minced 1 cup low-sodium chicken broth 1/2 cup salsa verde 4 oz cream cheese 4 oz white cheddar, …

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2 boneless, skinless chicken breast, cut in half horizontally 1 1/2 teaspoons Lemon Pepper Seasoning 1/2 cup chopped onion 3 garlic cloves, minced 1/3 cup chicken broth 1 cup heavy cream 1/2 cup freshly grated …

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flour, black pepper, turkey drippings, chicken broth, chicken stock and 2 more Quick Caramel Sauce On dine chez Nanou corn syrup, heavy cream, water, salted butter, …

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Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Cut stem, scrape the seeds, and roughly chop the peeled peppers. While the

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Remove the chicken to a plate and tent with aluminum foil to keep it warm. Add the remaining butter to the skillet. Once melted, add the sliced garlic. 8 cloves garlic. Cook for …

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Remove chicken from pan and set aside. To the same pan, add the mushrooms and onion to the pan and saute for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; saute for 1 minute or until fragrant. Reduce heat to …

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1/2 cup sour cream 2 tbs jalapeno juice Instructions Preheat the oven to 385 degrees. Add about 2 tablespoons of poblano sauce to the bottom of the pan. Take one low

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3 Poblano peppers 1 Onion (small) 2 tbsp. Avocado oil or ghee 2 Cloves Garlic minced ½ to 1 tsp. Salt ¼ tsp. Black pepper Instructions Soak cashews for 2–3 hours. You can …

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Place a medium non-stick pan over medium heat and generously coat with cooking spray. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal …

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Instructions. Combine the shredded chicken, salsa, sour cream, scallions, cilantro, 3/4 cup cheddar and 3/4 cup colby jack cheese (reserve 1/4 cup of each cheese for …

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Frequently Asked Questions

How do you cook chicken in poblano cream sauce?

We sear chicken breasts in a little bit of butter, then simmer them in a ridiculously delicious poblano cream sauce studded with caramelized onions and sliced poblano peppers. Slice one poblano pepper into thin strips.

How do you make chicken tacos with poblano peppers?

Ingredients 1 1/4 pounds boneless-skinless chicken filets 2 medium roasted poblano peppers ** cut into strips 3 1/2 ounces medium onion sliced 1/4-inch thick 1 large clove garlic, sliced 1/4 cup dry white wine 1 cup heavy cream 1/8 teaspoon dried cumin 1 tablespoon olive oil, divided salt and pepper to taste

How many carbs are in chicken with poblano peppers and cream?

Using an orange variety of cauliflower results in an amazing buttery-golden color. This amazing Chicken with Poblano Peppers and Cream is 5 net carbs per serving. Pan seared boneless-skinless chicken breasts, roasted poblano peppers and cream provide this distinctive dish with a rich silky cream sauce and smokey sophisticated flavor.

What is a good recipe for poblano peppers and onions?

Ingredients 4 poblano peppers 1 tablespoon olive oil 1 cup diced onions 2 teaspoons garlic, minced (about 2 cloves) 8 ounces sour cream 1/2 cup chopped cilantro salt, to taste

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