Chicken Acapulco with Creamy Shrimp Sauce
|Title:||Chicken Acapulco With Creamy Shrimp Sauce|
Source: Cafe Noche, 2409 Montrose Blvd., Houston, Texas
Yield: 4 servings
4 large Poblano peppers
1/4 cup chopped onion
1/2 pound shrimp, lightly cooked, peeled and chopped
1/4 cup cilantro, chopped
1/4 pound Monterey Jack Cheese, shredded
2 boneless chicken breasts, halved and pounded flat
2 teaspoons white pepper
Salt, to taste
12 (6-inch) long strings
Oil, for frying
3 shallots, diced
1 cup white wine
1/2 cup chicken broth
1 pound small shrimp
2 cups whipping cream
3/4 pound butter
Roast Peppers: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes.
Remove from freezer, rub off peel, then slit to remove seeds under running water.
Preheat oven to 400 degrees F.
In a medium saut