58limited
Well-known member
This is my favorite recipe from a local restaurant.
Pablano Cream Sauce
1 pablano pepper
1 small white onion
3 Tbsp unsalted butter, divided
1 cup milk (or cream)
2 Tbsp flour
1/4 tsp salt
1/8 tsp white pepper
Thinly slice the pablano pepper. Thinly slice enough onion to equal about half the pepper volume. Melt butter in a skillet and saute pepper for 2 minutes, then add onion and saute until clear.
Meanwhile, melt 2 Tbsp butter in a sauce pan. Add 2 Tbsp flour and blend together but don't brown the flour. Add milk (or cream) and S&P and bring to low boil while stirring to thicken. Adjust thickness to desired consistency by adding milk. Adjust seasoning to taste. Add pepper/onion mixture and simmer on low.
Chicken
3-4 thin cut boneless skinless chicken breasts
Seasoned flour of your choice (I prefer mild, not spicy for this recipe)
1 egg
1 Tbsp water
2 Tbsp butter
Rinse chicken, trim fat, and pat dry. Beat egg and water together in a small bowl. Put seasoned flour in another bowl. Dunk chicken in egg wash, then coat in flour, leave in flour for 2 minutes. Melt butter in a skillet until a pinch of flour begins to fry when added. Cook chicken on low medium heat, turn when lightly browned, and cook until brown and juices run clear.
Place chicken breast on a plate and ladle pablano cream sauce on top.
Pablano Cream Sauce
1 pablano pepper
1 small white onion
3 Tbsp unsalted butter, divided
1 cup milk (or cream)
2 Tbsp flour
1/4 tsp salt
1/8 tsp white pepper
Thinly slice the pablano pepper. Thinly slice enough onion to equal about half the pepper volume. Melt butter in a skillet and saute pepper for 2 minutes, then add onion and saute until clear.
Meanwhile, melt 2 Tbsp butter in a sauce pan. Add 2 Tbsp flour and blend together but don't brown the flour. Add milk (or cream) and S&P and bring to low boil while stirring to thicken. Adjust thickness to desired consistency by adding milk. Adjust seasoning to taste. Add pepper/onion mixture and simmer on low.
Chicken
3-4 thin cut boneless skinless chicken breasts
Seasoned flour of your choice (I prefer mild, not spicy for this recipe)
1 egg
1 Tbsp water
2 Tbsp butter
Rinse chicken, trim fat, and pat dry. Beat egg and water together in a small bowl. Put seasoned flour in another bowl. Dunk chicken in egg wash, then coat in flour, leave in flour for 2 minutes. Melt butter in a skillet until a pinch of flour begins to fry when added. Cook chicken on low medium heat, turn when lightly browned, and cook until brown and juices run clear.
Place chicken breast on a plate and ladle pablano cream sauce on top.
