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Chicken in Roasted Poblano Sauce

Chicken in Roasted Poblano Sauce

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BREAKSTONE'S

A creamy sauce with roasted poblano chilies and BREAKSTONE'S Sour Cream adds a zesty dimension to simmered chicken breasts for a quick weeknight meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Heat 2 Tablespoon of the dressing in large skillet on medium-high heat. Add chicken; cook 5 minute on each side or until browned on both sides. Add remaining 2 Tablespoon dressing.
  2. Meanwhile, place chiles, sour cream and bouillon cube in blender; cover. Blend until smooth.
  3. Pour chile mixture over chicken in skillet; bring to boil. Reduce heat to medium-low; cover. Cook 10 minute or until chicken is cooked through (165 degrees F).
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Reviews

Tracy
3
10/23/2011

This turned out really really good. When I pureed the sauce in the blender I was very unimpressed, was ready to scour the fridge for a backup plan for dinner, but I found that after you pour it over the chicken, let it mix with the chicken juices and cook down a little, it becomes a totally different animal. :) I did top it with a little cheese and diced fresh tomatoes.

Ron
2
12/17/2010

I agree - 5*.......without doubt! Couldn't find Poblano chiles - settled for canned mild green chiles. WONDERFUL flavor!!!

DejaRayne
1
4/6/2011

The sauce was very tasty, but it didn't soak into the chicken very well. Next time I make this I will leave the chicken simmering in the sauce for at least 40 minutes before serving. Either that or buying thinner chicken breasts...