Active Time

　　40 minutes

　　Total Time

　　45 minutes

　　

Ingredients

Makes 2 servings

　　1/2 pound fresh poblano chiles (2 to 3)

　　2 boneless chicken breast halves (1 1/2 pounds total), with or without skin

　　1 1/2 tablespoons olive oil

　　1 medium white onion, halved lengthwise, then sliced lengthwise 1/4 inch thick

　　1/4 cup crème fraîche or sour cream

　　

Step 1

Lay chiles on their sides on racks of gas burners, then turn flames on moderately high. Roast chiles, turning with tongs, until skins are blistered, 4 to 6 minutes. (Or broil chiles on rack of a broiler pan about 2 inches from heat, turning them, 8 to 10 minutes.) Transfer chiles immediately to a large sealable plastic bag and seal. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Rinse chiles and pat dry, then cut into 1/4-inch-thick strips.

　　

Step 2

Pat chicken dry and season with salt and pepper. Heat 1/2 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skin or skinned sides down, until golden, 4 to 5 minutes. Turn chicken over and sauté 2 minutes more. Reduce heat to moderately low, then pour off excess fat and cook chicken, covered, until just cooked through, 10 to 15 minutes.

　　

Step 3

While chicken is cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over moderate heat, then cook onion, stirring, until softened, 5 to 7 minutes. Add chiles and salt to taste and cook, stirring, 5 minutes. Add crème fraîche and cook, stirring, until just heated through (if using sour cream, do not let boil). Season sauce with salt and pepper.

　　

Step 4

Drizzle chicken with any pan juices and serve with sauce.