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.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 4 | ||
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Calories: 365 | ||
Calories from Fat: 123 (34%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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