Chicken with Poblano Cream

3-4 boneless skinless chicken breasts
2 tablespoons neutral cooking oil
1 poblano chili pepper
1/2 medium onion, diced
1 clove garlic, minced
1/3 cup heavy cream
salt and pepper

1. Roast the poblano. Heat the oven to 375*F. Line a baking sheet with foil. Toss the pepper onto the pan and pop it into the oven for 15 minutes. With a tongs, grasp the pepper by the stem and rotate a 1/4 turn and pop back in the oven for another 15 minutes. Continue until all sides are blistered and the skin has puffed up from the meat of the pepper, about an hour. Remove from oven, cool 5-10 minutes until you can handle touching it with your hands. Pull the top out of the pepper by the stem, then cut the pepper open to remove the ribs. Cut into pieces and set aside.

2. Make the sauce. Heat 1 tablespoon oil over medium heat and add the onion and garlic. Cook, stirring frequently, until softened. Remove from heat. Add poblano and cream, stir to combine. Transfer to a blender and process until relatively smooth (there will still be some texture to the sauce). Thin with water if needed.

3. Cook the chicken: Heat 1 tablespoon oil over medium to medium-high heat. Sprinkle the chicken with salt and pepper and add to the pan. Cook on each side until nicely browned and the juices run clear. Remove to platter and cover loosely with foil for 10-15 minutes.

Serve chicken with a spoonful or two of poblano cream

Recipe adapted from Everyday Food: Great Food Fast.