Dinner Tonight: Chicken With Roasted Peppers And Salsa Verde Recipe

• 2 fresh poblano chiles
• 2 tablespoons vegetable oil
• 4 boneless, skinless chicken breasts ( about 1 1/2 pounds total)
• Salt
• 1 large white onion, sliced 1/4 inch thick
• 1 1/2 pounds tomatillos, husked and rinsed
• 1 cup cilantro, roughly chopped
• 1 cup chicken broth
• 2 to 3 tablespoons Mexican crema, heavy cream, or creme fraiche

1. Blacken the skin of the pobanos by sitting them over the burner on your stove. Turn regularly until evenly blackened, about 5 minutes total. Transfer to a plastic bag to steam for 15 minutes.
2. Pour the oil into a large skillet set over medium-high heat. Season the chicken breasts with salt, and then place in the skillet. Cook until well browned, about 2 minutes a side. Set aside.
3. Meanwhile, blend the tomatillos and cilantro. Pour this into the skillet when the onions are done. Cook until it is very thick, about 8 minutes.
4. Add the broth, poblano strips, and the crema. Stir well, and season with a teaspoon of salt. Return the chicken breasts to the skillet. Reduce the heat to a simmer and cook until the chicken is completely cooked, about 8 to 10 minutes.
5. Serve the chicken with the chile and onion sauce.

fresh poblano chiles, vegetable oil, chicken breasts, salt, white onion, cilantro, chicken broth, crema

Taken from www.seriouseats.com/recipes/2010/07/chicken-with-roasted-peppers-and-salsa-verde-recipe.html (may not work)