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Ingredients requirements Poblano Chicken:
- Take 1 lb - boneless skinless chicken breasts, seasoned with southwestern seasoning blend or chili powder if you can not find the spouthwest seasoning
- Take 3 for chopped shallots
- Require 4 clove minced garlic
- Get 1/2 cup of chicken broth
- Make ready 1/4 tsp of black pepper and salt to taste
- Provide 1/2 cup sweetened condensed milk
- Prepare 2 tbsp dry white wine
- Make ready 1 tsp of fresh lemon juice
- Give 2 tbsp - grated parmesan cheese
- Give 2 tbsp for chopped chives or green onions
- Make ready 4 of large fresh poblano peppers roasted peeled and cut into bite size pieces
- Make ready 2 - jalapeno peppers roasted, seeded and chopped
- Require 1 1/2 cup for cream, heavy is best but you can use light cream
Poblano Chicken step by step:
- Preheat oven to 500. Line a baking pan with foil
- ROAST PEPPERS
- Place poblano peppers and jalapeno peppers on foil lined pan and roast in oven until skin is thin and peppers are tender, turning once abot 10 minutes. Cover until cool enough to handle then peel off loose skin and remove seeds and stems and cut into pieces
- Season chicken well with southwest seasonong. In large saute pan in olive oil sear chicken breasts on both sides until golden, remove to a plate
- In same pan add shallots and garlic and soften.
- Add wine and deglaze pan by simmering until wine is almost gone
- Add chicken broth, sweetened condensed milk, cream, salt, pepper, and the roasted poblano and jalapeno peppers and simmer until its thickened to a creamy sauce consistancy
- Add lemon, romano cheese and chives or green onios. Slice chicken and add to sauce to heat through. Serve with rice or pasta
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