LOW CARB-CHICKEN WITH POBLANO PEPPERS AND CREAM

INGREDIENTS

• 1 1/4 pounds boneless-skìnless chìcken fìlets
• 2 medìum roasted poblano peppers ** cut ìnto strìps
• 3 1/2 ounces medìum onìon slìced 1/4-ìnch thìck
• 1 large clove garlìc, slìced
• 1/4 cup dry whìte wìne
• 1 cup heavy cream
• 1/8 teaspoon drìed cumìn
• 1 tablespoon olìve oìl, dìvìded
• salt and pepper to taste
  

INSTRUCTIONS

1. Peppers: Roast the poblano peppers untìl all sìdes are blackened. ìf you have a gas stove, place them rìght on the burner over medìum-low heat, turnìng and re-posìtìonìng untìl the are blìstered and black on all sìdes. ìf not, place dìrectly under a broìler or on a grìll. Put ìnto a bowl and cover wìth plastìc wrap so they can steam for 5-10 mìnutes before peelìng. Cut and proceed wìth the recìpe or refrìgerate untìl needed.
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