Chicken with Poblano Cilantro Cream
A creamy Mexican dish using no garlic, onions or tomatoes.
Ingredients
Poblano Cilantro Cream Sauce
- 2 Jalapeños, seeded
- 4 Fresh poblano chilis, seeded
- 1 cup Fresh cilantro
- 1/3 cup Half & Half
- 1/2 tsp Salt
- Fine ground black pepper
- 2 tbsp Butter
- 1 1/2 tbsp Flour
- 1 cup Heavy shipping cream
- 1 cup Shredded cheddar, Monterey Jack or combination of both
Seared Scallops
- 12 Sea scallops
Instructions
Poblano Cilantro Cream Sauce
- Heat your oven to 350º. Seed all the peppers, best using rubber gloves. Chop the peppers and place in a (hand-cranked) food processor. Grind until they are chopped fine.
- Next add the cilantro and Half & Half. Grind down to a nice pulp and set aside.
- Make your white sauce: Melt the butter in a medium sized pot and add the flour. Cook for a minute stirring constantly.
- Add the poblano-cilantro mixture and one cup of cream. Stir constantly until thickened. If it becomes too thick, add more cream. Then salt and pepper to taste. Not too much salt. Keep this sauce smooth, creamy and mellow. Grated cheese will be added at the end to give the slightly salty edge it needs.
Sautéd Chicken Breasts
- Salt and pepper the chicken breasts. Heat butter and EVOO in a sauté pan. Sauté on low for about 8 minutes per side, depending on the size of the chicken breasts. The objective is to get these just cooked through, ever so slightly pink on the inside. Don't overcooked. They will soon get another dose of heat in the oven.
- Place the sautéd breasts in a casserole dish. Pour the cilantro cream sauce over and sprinkled the cheese on top.
- Place in your preheated oven and bake for 10 minutes.
Notes
