Chicken Tenders with Poblano Cream Sauce

Chicken Tenders with Poblano Cream Sauce

adapted from Gourmet August 2002

Poblanos are a mild chile pepper. They are a larger pepper even larger at times than a bell pepper with a pointy tip.

Makes 2 servings                                                1 WW Blue points / serving

2 poblano chiles

1 lb. chicken tenders

Cooking spray

1 medium onion, halved and cut into thin strips

1/4 cup fat free sour cream

1. Preheat the broiler and roast the poblanos on all sides until blistered about 10 minutes.
2. Transfer the chiles to a plastic bag and let steam for about 10 minutes.
3. Peel off the skins and discard stems and seeds.
4. Rinse and cut into 1/4 inch strips.
5. Preheat the oven to 425F.
6. In an oven-proof skillet coated with cooking spray, brown the chicken tenders on all sides.
7. Place the pan in the oven and cook for an additional 8-10 minutes or until the chicken is cooked through.
8. Remove the pan from the oven and place chicken in a bowl and cover to keep warm.
9. Add some additional cooking spray to the pan and add the onion. Cook for 5-7 minutes.
10. Add the poblanos and cook until they aare heated through, about another 5 minutes.
11. Add sour cream and cook stirring until cooked through. Do not let it boil.
12. Season the sauce with kosher salt and freshly ground pepper to taste.
13. Serve the chicken with sauce.

Enjoy!