This dish may sound spicy, but roasting the poblano chile and combining it with cream actually mellows its flavor and heat. Serve with white rice mixed with chopped fresh cilantro and scallions on the side.

　　

Ingredients

Serves 4

　　1 poblano chile

　　2 tablespoons canola oil

　　1/2 small onion, chopped

　　1 garlic clove, minced

　　1/3 cup heavy cream

　　Coarse salt and fresh ground pepper

　　4 boneless, skinless chicken breast halves (6 ounces each)

　　

Step 1

Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.

　　

Step 2

Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.

　　

Step 3

Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.