Chicken with Roasted Peppers and Salsa Verde

Okay, you know I hate cilantro, so maybe I would just use salsa verde instead of the tomatillos and cilantro. Hmm... This looks wonderful and I want to try it very soon.

Chicken with Roasted Peppers and Salsa Verde

- serves 4 -
Adapted from Mexican Everyday.

Ingredients
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

Procedure
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. Add the onion to the skillet. Cook until golden, about 5 minutes. They shouldn't be too soft.

4. 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.

5. While that's cooking, remove the poblanos from the bag. Rub off the blackened skins and remove the seeds and stems. Slice the chiles lengthwise into 1/4 inch thick strips.

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.