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Chicken Breasts with Poblano Sauce recipe

Chicken Breasts with Poblano Sauce.

Roasted poblano peppers add delicious depthof flavor to this incredibly creamy sauce. In addition to toppingchicken, this easy and versatile sauce is terrific with otherfoods. Toss it with pasta or spoon over vegetables or seafood—thepossibilities are endless!

Recipe: Chicken Breasts withPoblano Sauce

6 to 8 boneless, skinless chicken breasthalves, cooked and kept warm2 large poblano peppers, roasted, peeledand deveined1 (12-ounce) can NESTL ® CARNATION®Evaporated Milk1 clove garlic, finely chopped1 teaspoon MAGGI Granulated Chicken FlavorBouillon1 tablespoon butter or margarine2 teaspoons all-purpose flour

  • Place evaporated milk, peppers, garlicand bouillon in blender; cover. Blend to desired consistency(chunky or smooth sauce).
  • Melt butter in medium saucepan over mediumheat. Stir in flour, stirring constantly until smooth. Graduallystir in poblano mixture. Cook over medium heat, stirring constantly,until mixture comes just to a boil and thickens. Makes about2 cups.
  • To Serve: Cooked chicken breasts can beplaced on individual plates or all on serving platter. Spoonsauce over chicken breasts. If any sauce is remaining, placein bowl or small pitcher for all to enjoy.

    Makes 6 to 8 servings.

    Nutritional Information Not Provided.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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