Chicken Breasts in Poblano Sauce

I made this for supper last night and ,oh my my did the family enjoy it. 
Everything about it was good. 
Easy to prepare, great flavorful and fast. Oh, and BONUS!!! Did I mention it's low fat.

I served it along side these noodles.

Hubby and I went to Branson, Mo. this past weekend to attend the annual 
Victory Campaign which is held at Keith Moore's "Faith Life Church". 
Kenneth and Gloria Copeland teach, and it is amazing!!!

Anyway, we ended up going to this Amish Country Store that was so cool. They carried all kinds of foods, spices, syrups and even furniture. It was great. 

We didn't get a ton of stuff, but we did get these 2 packages of noodles, along with some fantastic honey and blueberry syrup. I thought this dish would go great with the 
Garlic-Parsley noodles. It did!

I made this Spicy Garlic Bread too. Went great with the poblano sauce.

 I even actually splurged for the Manchego cheese, which was great, but you could easily substitute a good Parmesan or Ramano. 

The Poblano sauce was scrumptious and could be used about a 1000 other ways. After it's pureed, just throw it in a saucepan to cook and thicken up.

Once the chicken breasts are browned on both sides, place them in a baking dish, cover with the sauce and sprinkle on the cheese. Then bake and,,,,,,

Waaa-Laaa! Great meal prepared in minutes.

Chicken Breasts in Poblano Sauce

2 to 3 medium poblano peppers, seeded and stemmed, chopped
1 cup chicken or vegetable stock
1 small onion, chopped
2 cloves garlic, chopped
A small handful parsley leaves, plus more for garnish
2 tsp honey
Squirt of lime juice
Salt and pepper
3 tablespoons butter, divided
2 tbsp olive oil, divided
2 tablespoons flour, rounded
1 cup milk
1/2 cup fat free half and half (cream if desired)
4 pieces boneless, skinless chicken breast
3 oz shredded Manchego cheese

In a blender or food processor, combine peppers with stock, onions, garlic, parsley, honey, lime juice, salt and pepper, purée. In a saucepot over medium heat, melt 2 tablespoons butter and 1 tbsp olive oil. Whisk in flour; add milk and half and half (cream can be used if desired), and raise heat a bit. Add poblano purée and simmer to thicken and cook sauce, 20-25 minutes. Taste for seasoning but remember, the cheese with add some saltiness.

Preheat oven to 375°F.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add 1 remaining tablespoon butter and melt. Season chicken breasts with salt and pepper; brown 3-4 minutes on each side. Transfer to casserole dish, spread poblano sauce over the top and cover with cheese. Bake 15-20 minutes, depending on size of chicken pieces – it should be brown and bubbly on top. Garnish with parsley if desired.

Great served with noodles or rice and charred flat bread or tortillas. 

Adapted from a recipe I saw on Rachel Ray

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