Entrée
Seared Chicken Cutlets, Charred Corn and Poblano Cream Sauce
Thin-pounded chicken seared fast, then bathed in a quick poblano-corn cream sauce built right in the pan.
Ingredients · 4 servings
| 1.5 lb | chicken breast, pounded into cutlets |
| 1 tsp | kosher salt · pantry |
| 0.5 tsp | black pepper · pantry |
| 2 tbsp | olive oil · pantry |
| 1.5 cup | corn kernels, cut from cob grow it ↗ |
| 1 | poblano pepper grow it ↗ |
| 1 | shallot |
| 2 clove | garlic grow it ↗ |
| 0.5 cup | chicken stock · pantry |
| 0.5 cup | heavy cream |
| 1 | lime |
| 0.25 cup | cilantro grow it ↗ |
Method
- Season pounded chicken cutlets on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear cutlets 3-4 minutes per side until golden and cooked through to 165°F / 74°C. Transfer to a plate.
- Add corn and poblano to the same skillet; cook 4-5 minutes, stirring occasionally, until corn is charred in spots.
- Add shallot and garlic; cook 1 minute until fragrant.
- Pour in chicken stock, scraping up browned bits from the bottom of the pan.
- Stir in heavy cream and simmer 2-3 minutes until slightly thickened.
- Off heat, stir in lime juice. Taste and adjust salt.
- Return chicken to the skillet, spoon sauce over top, and garnish with cilantro before serving.
Nutrition · per serving
Estimated from this recipe's ingredients, not lab-measured — not a substitute for professional dietary advice.
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The Why · No Anecdotes
The science, not a story about my childhood.
Why pound the chicken breast before cooking?
Pounding chicken breast to an even 1/2-inch thickness eliminates the thick-thin gradient that causes the thin end to dry out while the thick end is still undercooked. Even thickness means even heat penetration, so the whole cutlet hits 165°F / 74°C at the same moment.
Why deglaze with stock before adding the cream?
The browned bits (fond) stuck to the pan are concentrated Maillard reaction compounds — proteins and sugars that browned during searing. Stock lifts them into the sauce, adding savory depth that cream alone can't replicate; adding cream first would just coat the fond instead of dissolving it.
Suggested sides — swap freely