Pollo Con Chili Cream Sauce
|Anaheim||2 (Also Known As California Chilies)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Thinly sliced red onion||1 Cup (16 tbs)|
|Chopped fresh cilantro||1⁄8 Cup (2 tbs)|
|Garlic/1/4 teaspoon garlic powder||1 Clove (5 gm), minced|
|Boneless chicken breast halves||6|
|Garlic powder||1⁄4 Teaspoon|
|Tomato||1 Large, peeled, seeded, and chopped|
Prepare barbeque grill.
Char chilies over gas flame or in broiler until blackened on all sides.
Wrap in a paper bag and let stand 10 minutes to steam.
Peel, seed, and chop chilies.
Combine chilies, cream, onion, cilantro, and garlic in a large saucepan over medium-high heat.
Boil this mixture until reduced to a thick sauce, stirring occasionally, about 5 minutes.
Season chicken breasts with salt, pepper, and garlic powder.
Place chicken on prepared barbeque grill and cook until springy to the touch, about 5 minutes per side.
Cut chicken diagonally into thin slices.
Add tomato to sauce and simmer.
Season sauce with salt and pepper.
Spoon sauce onto plates.
Place chicken atop sauce and serve.