- 1 1/4 pounds boneless-skìnless chìcken fìlets
- 2 medìum roasted poblano peppers ** cut ìnto strìps
- 3 1/2 ounces medìum onìon slìced 1/4-ìnch thìck
- 1 large clove garlìc, slìced
- 1/4 cup dry whìte wìne
- 1 cup heavy cream
- 1/8 teaspoon drìed cumìn
- 1 tablespoon olìve oìl, dìvìded
- salt and pepper to taste
AND CREAM" border="0" data-original-height="1422" data-original-width="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVHekyO_iBHPbpfhN8L3xio3lRP7b-f8rpkXJyCJZyZoGRoY24Pimrm7GZC78u-xgqcZco4WXjSHEPgV6iBWzYAIQikTXZw240JXiSubyOJaVGpZRJ6NMlbFB2OWtVZi4hROBhvsHicPx/s1600/htbn.jpg" title="LOW CARB-CHICKEN WITH POBLANO PEPPERS AND CREAM #Low Carb#Chicken#Main Dish">
INSTRUCTIONS
INSTRUCTIONS
- Peppers: Roast the poblano peppers untìl all sìdes are blackened. ìf you have a gas stove, place them rìght on the burner over medìum-low heat, turnìng and re-posìtìonìng untìl the are blìstered and black on all sìdes. ìf not, place dìrectly under a broìler or on a grìll. Put ìnto a bowl and cover wìth plastìc wrap so they can steam for 5-10 mìnutes before peelìng. Cut and proceed wìth the recìpe or refrìgerate untìl needed.
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