This is a super easy recipe that packs a lot of flavor. I usually serve this with a brown rice. The nutty flavor goes really well wtih the sauce. I also pound my chicken breasts to the thickness of the thinnest part so that they cook evenly (and faster!). You can cook the chicken however you'd like--I usually grill it.
Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
Puree in blender; add water if too thick. Season with salt and pepper.
Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4|
|Calories from Fat: 123 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 150.6mg||46 %|
|Sodium 197.2mg||7 %|
|Potassium 663.3mg||17 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.1g|
|Protein 55.1g||79 %|
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Calories per serving: 365
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