Entrees

Chicken with Poblano Sauce

Name: Chicken with Poblano Sauce
Prep time: 25 s
Cook time: 10 s
Total time: 35 s
Yield: 8
Ingredients: 8 bonelessskinless chicken breast halvescooked and kept warm; 2 large poblano peppers; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 1 clove garlicfinely chopped; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 1 tablespoon butter; 2 teaspoons all-purpose flour

CARNATION® MILKS

Level

Easy

Prep

25 min

Cook

10 min

Servings

8 servings

Not Available

KEY INGREDIENTS

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

INGREDIENTS

●
8 boneless, skinless chicken breast halves, cooked and kept warm
●
2 large poblano peppers
●

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
●
1 clove garlic, finely chopped
●
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
●
1 tablespoon butter
●
2 teaspoons all-purpose flour

MAKE IT

Step 1

Preheat oven to 450° F.

Step 2

Cut peppers in half and place on a greased sheet pan. Roast peppers in the oven 15-25 minutes until soft and slightly blistered. Let peppers cool slightly before using.

Step 3

Place evaporated milk, roasted peppers, garlic and bouillon in blender; cover. Blend to desired consistency (chunky or smooth sauce).

Step 4

Melt butter in medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in poblano mixture. Cook over medium heat, stirring constantly, until mixture comes just to a boil and thickens. Makes about 2 cups.

Step 5

To serve, cooked chicken breasts can be placed on individual plates or all on serving platter. Spoon sauce over chicken breasts. If any sauce is remaining, place in bowl or small pitcher for all to enjoy.