Dinner Tonight: Chicken with Roasted Peppers and Salsa Verde

Ingredients

• 1 cup chicken broth 
• 1 cup cilantro leaves roughly chopped
• 2 tablespoons crema mexicana 
• 2  poblano pepper fresh
• 4 servings salt 
• 4  chicken breast boneless skinless ()
• 1.5 pounds tomatillos husked rinsed
• 2 tablespoons vegetable oil 
• 1 large onion white sliced

Equipment

• frying pan
• stove
• ziploc bags

Directions

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.
2. Transfer to a plastic bag to steam for 15 minutes.
3. 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.
4. Meanwhile, blend the tomatillos and cilantro.
5. Pour this into the skillet when the onions are done. Cook until it is very thick, about 8 minutes.
6. 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.
7. Serve the chicken with the chile and onion sauce.