Chicken Breasts With Poblano Sauce

Chicken Breasts With Poblano Sauce
Makes:
6
to 8 servings
Prep Time:
15
minutes
Total Time:
30
minutes
based on 6 reviews
5

Dietary Considerations:

Low CalorieLow Sodium
Roasted poblano peppers add delicious depth of flavor to this incredibly creamy sauce. In addition to topping chicken, this easy and versatile sauce is terrific with other foods. Toss it with pasta or spoon over vegetables or seafood—the possibilities are endless!

In this recipe:

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Ingredients:

  • 6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
  • 2 large poblano peppers, roasted, peeled and deveined
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 clove garlic, finely chopped
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 tablespoon butter or margarine
  • 2 teaspoons all-purpose flour

Directions:

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

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.

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.


Reviews:

Review This Recipe

Quick and easy

 Star(s)

karen kirwan from

Tasty, easy to prepare recipe. Everyone enjoyed it.

Read More Reviews

Review This Recipe
  •  Star(s)

    Great sauce.

    Randy May from OWENS CROSS ROADS, AL

    My wife and I made this recipe. The sauce is very good and does go well with other foods. We have left over sauce and used it on veggies the next day. I found the sauce to be a little thin and used an additional tablespoon of flour to thicken it a little more. I have a preference for a thicker sauce. The recipe didn't indicate how to prepare the chicken. I marinated the chicken in some lemon juice, soy sauce and chicken marinade for about three to four hours then lathered the chicken in mayo with herbs added, dipped it in flour and broiled it. Worked well and was very tasty with the poblano sauce added and was a pleasing dish to observe.

  •  Star(s)

    Quick and easy

    karen kirwan from

    Tasty, easy to prepare recipe. Everyone enjoyed it.

  •  Star(s)

    Yummy Chicken

    Bernice Ryan from Swansea, MA

    I wanted to serve a romantic dinner last night. Thanks! This was PERFECT!

  •  Star(s)

    Not too hot

    Elaine Harwood from Austin, TX

    Loved this! Even my kids ate it, wasn't too spicy for them

  •  Star(s)

    Great recipe and easy to prepare.

    Elsa Johnson from CEDAR PARK, TX

    This was great and very easy to prepare. We love anything with poblano sauce. It will become a favorite at our house.

  •  Star(s)

    Chicken Breasts With Poblano Sauce

    Bonnie Myers from Winneconne, WI

    Easy and tasty. Need I say more!!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 250
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 95mg (31% of DV)
  • Sodium: 320mg (13% of DV)
  • Carbohydrates: 10g (3% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 6g
  • Protein: 32g
  • Vitamin A: 25% of DV
  • Vitamin C: 2% of DV
  • Calcium: 20% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chicken Breasts With Poblano Sauce

Ingredients

  • 6 to 8 boneless, skinless chicken breast halves, cooked and kept warm
  • 2 large poblano peppers, roasted, peeled and deveined
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 clove garlic, finely chopped
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 tablespoon butter or margarine
  • 2 teaspoons all-purpose flour

 

Directions

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

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.

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.

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