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Title: Chicken Breasts w/ Poblanos, Mushrooms & Cream
Categories: Tex Poultry
Yield: 6 Servings
| 1 | lb | Fresh poblano chilies |
| . (about 6 medium-large) | ||
| 2 1/2 | tb | Olive oil |
| 1 | lg | White onion; sliced |
| 3 | cl | Garlic; peeled & finely |
| . chopped | ||
| 1/2 | ts | Dried oregano |
| 3/4 | ts | Dried thyme *OR* |
| 2 | ts | Fresh thyme; minced |
| 1 | c | Whipped cream |
| 6 | lg | Epazote leaves |
| 1 | ts | Salt |
| 1/3 | c | Cilantro; chopped |
| 6 | Chicken breasts halves | |
| 3 | c | Mushrooms; sliced |
Roast the chilies directly over a gas flame or 4 inches below a very hot broiler, turning occasionally until blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Cover with a kitchen towel and let stand 5 minutes. Peel, pull out the stem and seed the pod, then rinse BRIEFLY to remove bits of skin and seeds. Slice into 3/4-inch strips.
In a large (10- to 12-inch) skillet, heat 1 Tbsp of the olive oil over medium-high heat, then add the onion and cook, stirring regularly, until nicely browned but still crunchy, about 5 minutes. Add the garlic and herbs, toss 1 minute, then stir in the chilies and heat through.
To make the sauce, scoop about one-third of the chili mixture out of the pan and onto your cutting board. Roughly chop and set aside. Add half of the cream and the epazote to the skillet, simmer over medium heat for about 5 minutes, then scrape into a food processor or blender. Add the remaining cream and process (loosely covered, if using the blender) until smooth. Taste and season with salt; stir in the cilantro and the reserved chopped chilies. If necessary, thin with a little water or chicken broth to the consistency of a medium-thick cream soup.
Preheat the oven to 350øF. Wash and dry the skillet. Set it over medium-high heat and measure in the remaining 1 1/2 Tbsp of oil. Dry the chicken breasts on paper towels, then lightly sprinkle both sides with salt. When the oil is sizzling hot, lay in the chicken breasts in an uncrowded layer (you may have to brown them in 2 batches). When lightly browned on 1 side, about 2 minutes, flip and brown the other side. Lay in a single layer in a gratin dish or a 9x13-inch glass baking dish.
Return the skillet to the heat (there should be a light coating of oil left; if not, add more), add the mushrooms and stir until nicely soft, about 5 minutes depending on the variety. Strew them over the chicken breasts, then spoon on the sauce.
Cover the baking dish lightly with foil and bake until the chicken is just cooked through and the sauce is beginning to brown at the edges, about 15 minutes. Sprinkle with chopped cilantro and carry right to the table, baking dish and all.
Makes 6 servings.
NOTE: You may prepare the sauce a day or two ahead and refrigerate. You can assemble the chicken, mushrooms and sauce in the baking dish early in the day and refrigerate until you're ready to bake it.
SAUCE VARIATIONS: The mixture of roasted peppers, onions and herbs is called "Essential Roasted Poblano Rajas", and it's one of the basic sauces in "Rick Bayless's Mexican Kitchen." The sauce with cream added, as used here, can be used to make au gratin potatoes; or, spoon it over broccoli, asparagus or baked potatoes. Mr Bayless also suggests adding about 3 cups fresh spinach along with the onion, or 1 cup of fresh corn kernels or some cubes of boiled potatoes. Use these all-vegetable versions of the sauce as taco filling, or serve with rice for a meatless meal. He also gives a recipe for quesadillas made with the sauce and Mexican cheese. You can also vary the type of pepper used, from red bells to Hungarian wax.
Nutritional Information: per serving: 418 calories, 25g fat, 1,563mg sodium, 152mg cholesterol, 55% calories from fat.
Source: "Rick Bayless's Mexican Kitchen" by Rick Bayless (Scribner) ** The Dallas Morning News -- Food section -- 18 Dec 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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