Chicken With Mushrooms and Roasted Poblano Cream Sauce

by Emily Kemme
Chicken with Mushrooms and Roasted Poblano Cream Sauce

Roasted poblano peppers take an ordinary can of green enchilada sauce to new heights when combined with meaty crimini mushrooms and pan-roasted chicken breasts. Leave the skin on the chicken for a crisp exterior and to create drippings to intensify the pan sauce.

Chicken With Mushrooms and Roasted Poblano Cream Sauce Recipe

4 boneless, skin-on chicken breasts

3 poblano chiles, divided: 2 roasted on grill, skin removed; 1 chile, seeds removed, sliced thinly in strips

Action Item: to roast poblano chiles, place on grill or over direct flame on stovetop and cook, turning occasionally, until well charred in spots. Remove chiles with tongs to nonreactive bowl and cover with foil or a large plate. When cool enough to touch, peel skin off chiles and proceed with recipe. Discard skin.

1 onion, chopped

2 garlic cloves, peeled and chopped

1/2 lb crimini mushrooms, stems trimmed, quartered

1 28 ounce can green chile enchilada sauce

2 T butter, divided

1 tsp Mexican oregano

1 tsp ground cumin

5 T grape seed oil, divided

1/4 cup Mexican crema

Heat 2 T grape seed oil in large skillet and brown chicken skin side down until crispy and skin releases easily from pan. Flip and brown other side. Remove chicken to clean bowl.

Add 2 T oil to skillet and 1 T butter. Brown onion, garlic and unroasted chile strips. Remove to blender and purée with enchilada sauce.

Add remaining 1 T butter and 1 T oil to skillet. Brown mushrooms until they have released their juices and the liquid has reabsorbed.

Add puréed sauce, oregano and cumin to skillet. Nestle chicken breasts and any liquids that accumulated in the bowl in sauce, being careful to leave tops of breasts sauce free. Cover, simmering for 20 minutes. Remove chicken to clean plate.

Add Mexican crema, stirring to incorporate.

Spoon sauce over chicken nestled up to mashed potatoes and a simple, steamed green vegetable for a bowl of comfort.

Chicken with Mushrooms and Roasted Poblano Cream Sauce

Savory, creamy and tinged with the subtle poblano pepper’s heat, this is a dish of pan-roasted chicken you’re going to put on your favorites list.

Hamilton Russell Pinot NoirStephanie Davis, one half of the wine gurus on the podcast, Wine Two Five, wants all red wine drinkers around the world to taste the South African Pinot Noir from Hamilton Russell. She expects a thank you card in the mail — yes, the pairing is that good! Steph suggests buying two bottles. Open one to drink with this saucy Latin-inspired dish. The other bottle makes for a ridiculously classy, under $50 gift.

In fact, this wine is so incredibly good, she’s sure you’re going to start looking at flights to Cape Town – a match made in wine tourism heaven.

Hamilton Russell Pinot Noir ($40)


Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

Interested in reading Emily’s new award-winning novel, Drinking the Knock Water: A New Age Pilgrimage? Find it on Amazon and in Indie bookstores.

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