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Poblano Chicken




Source of Recipe


chef2chef






List of Ingredients



• 4 medium poblano chilies, seeded and chopped
  
• 1/2 cup milk
  
• 4 T butter
  
• 1 T flour
  
• 1 cup Mexican crema or heavy cream
  
• salt to taste
  
• 4 chicken breast halves, skinless, boneless
  
• 1 cup Manchego, jack or gouda cheese
  






Instructions



1. Puree the chiles in blender with the milk till smooth.
   
2. In saucepan, melt 2 T of the butter, add flour and brown lightly. Add the chile puree, stirring with a whisk until smooth. Add the cream, stirring constantly over low heat until it just begins to bubble.
   
3. Remove from the heat and add salt to taste. (This sauce may be made one day ahead and chilled.)
   
4. Melt the remaining 2 T butter in a skillet and saute chicken breasts until nicely browned. Turn and saute on the second side for just a minute or two.
   
5. Place them in a buttered baking dish. Pour the poblano cream sauce over all and top with grated cheese. Bake uncovered in a 350 degree oven for 20 minutes. The cheese should be golden and bubbly.