Monday, February 22, 2016
Chicken Breasts With Poblano Sauce
Thanks to Recipe Pubs and Tony Manios for sharing this simple recipe for a Poblano Sauce served over Chicken. Purchase your Poblano peppers at Harter House Supermarket.
•6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
•2 large poblano peppers, roasted, peeled and deveined
•1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
•1 clove garlic, finely chopped
•1 teaspoon granulated chicken flavor bouillon
•1 tablespoon butter or margarine
•2 teaspoons all-purpose flour
1.PLACE evaporated milk, peppers, garlic and bouillon in blender; cover. Blend to desired consistency (chunky or smooth sauce).
2.MELT butter in medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in poblano mixture. Cook over medium heat, stirring constantly, until mixture comes just to a boil and thickens. Makes about 2 cups.
3.TO SERVE, cooked chicken breasts can be placed on individual plates or all on serving platter. Spoon sauce over chicken breasts. If any sauce is remaining, place in bowl or small pitcher for all to enjoy.