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Chicken With Poblano Cream Sauce

45 min
20 min prep
25 min cook

Serves 4

64gCarbs
28gFat
42gProtein

Ingredients

  • 1 lb Boneless, skinless chicken breasts
  • 6 Poblano peppers
  • 1/8 tsp Ground black pepper
  • 1 cup Sour cream
  • 1 tbsp Canola oil
  • 1 White onions
  • 1/8 tsp Kosher salt

Shop ingredients

  • Item, H-E-B Natural Boneless Chicken Breasts. Quantity: 1 each. Price: $14.79.
    H-E-B Natural Boneless Chicken Breasts
    1 lb needed

    $14.79

    Adjust quantity
  • Item, Fresh Poblano Pepper. Quantity: 6 eachs. Price: $4.20.
    Fresh Poblano Pepper
    6 items needed

    $4.20

    $0.70 / each

    Adjust quantity
  • Item, H-E-B Coarse Ground Black Pepper. Quantity: 1 each. Price: $2.58.
    H-E-B Coarse Ground Black Pepper
    1/8 tsp needed

    $2.58

    Adjust quantity
  • Item, Daisy Sour Cream. Quantity: 1 each. Price: $1.71.
    Daisy Sour Cream
    1 cup needed

    $1.71

    Adjust quantity
  • Item, Hill Country Fare Canola Oil. Quantity: 1 each. Price: $2.06.
    Hill Country Fare Canola Oil
    1 tbsp needed

    $2.06

    Adjust quantity
  • Item, Fresh White Onion. Quantity: 1 each. Price: $0.86.
    Fresh White Onion
    1 item needed

    $0.86

    Adjust quantity
  • Item, H-E-B Coarse Kosher Sea Salt. Quantity: 1 each. Price: $2.60.
    H-E-B Coarse Kosher Sea Salt
    1/8 tsp needed

    $2.60

    Adjust quantity

Instructions

  1. Heat broiler. Set on low to medium, depending on oven's broil settings.
  2. Meanwhile, remove stems and seeds from peppers. Cut peppers lengthwise into quarters and place on a broiler rack, skin-side up.
  3. Broil peppers 3-4 inches from heat source 4-6 minutes or until skin blisters and begins to blacken. Remove from oven and immediately place peppers in a 1-gallon seal-able plastic bag.
  4. Seal bag to close; let stand 10 minutes, then peel or rub skins from peppers and discard. Cut peppers into 1/4-inch-thick strips.
  5. Place chicken breasts between 2 sheets of wax paper and pound to a uniform thickness (pound thicker areas to match thinner ones).
  6. Cut each chicken breast into 2 portions; season both sides with salt and pepper.
  7. Heat oil in a large, nonstick skillet over Medium heat; cook chicken 4-8 minutes per side until juices run clear or internal temperature of chicken reaches 165°F. Remove chicken from skillet and cover to keep warm; leave pan juices in skillet.
  8. Sauté onion in pan juices 5-7 minutes until softened; stir in pepper strips.
  9. Add sour cream and stir until heated through. Serve sauce over chicken breasts

Nutrition

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories
    320
  • % Daily Value*
  • Total Fat
    • 28g
    • 43%
  • Saturated Fat
    • 8g
    • 40%
  • Trans Fat
    • 0g
  • Cholesterol
    • 90mg
    • 30%
  • Sodium
    • 170mg
    • 7%
  • Total Carbohydrate
    • 64g
    • 21%
  • Dietary Fiber
    • 27g
  • Sugars
    • 2g
  • Protein
    • 42g
  • Vitamin C
    • 230%
  • Calcium
    • 2%
  • Iron
    • 4%
  • Vitamin A
    • 30%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.