Poblano Chicken Awesomeness |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a wonderful, easy and impressive dish. Company-worthy. A little spicy, but not overpowering. Just right. Ingredients:
4 -6 boneless skinless chicken breasts |
3 poblano peppers |
5 slices bacon |
3 tablespoons salted butter |
1/2 cup of dry white wine or 1/2 cup any dry white wine |
12 -15 sliced mushrooms |
1/2 cup flour |
1 tablespoon chopped garlic |
1/3 cup heavy cream |
1 tablespoon salt |
1 tablespoon pepper |
Directions:
1. Roast Poblano Peppers over open flame (I just do them right on the gas stove top) until most of the outer skin is charred and black. Place Poblanos in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skin, stem, and seeds from peppers and discard. Chop Pepper into small 1/2 inch squares.
2. Melt butter in large sauce pan over medium heat. Add bacon & brown. Lightly dust chicken breasts (after pounding thin) with flour & place in pan. Brown on both sides. Remove chicken/bacon & put on a plate. Add garlic & wine to deglaze the pan. Add Chopped Poblanos, Bacon, Mushrooms, Salt, and Pepper. Put the chicken back in the pan. Add cream. Reduce heat to Medium-Low, cover, and cook an additional 15-20 minutes stirring occasionally until chicken is done.
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