Chicken Breasts in Poblano Sauce
2 tablespoons unsalted butter
Salt & freshly ground pepper
2 large POBLANO chiles, seeded
& sliced into 1/4 inch strips
1/2 cup sour cream
1/2 cup milk
1 medium onion, sliced 1/3 inch thick
1/2 pound
Four 6-ounce skinless, boneless
Grated (about 2-2/3 cups)
chicken breast halves
Preheat the oven to 350 degrees. Melt 1 tablespoon of the
butter in a large skillet. Add the poblanos and onion and cook over moderate
heat, stirring, until softened, about 10 minutes. Meanwhile, melt the remaining
1 tablespoon butter in a large heavy skillet. Season the chicken breasts with
salt and pepper and add them skinned side down to the skillet. Cook over
moderately high heat until browned, about 5 minutes per side. Arrange the
chicken breasts in a baking dish large enough to hold them in a single layer. Transfer
the cooked POBLANO mixture to a blender with the sour cream and milk; puree
until smooth. Season with salt and pepper. Pour the sauce over the chicken and
sprinkle the cheese on top. Bake for about 25 minutes, until the sauce is
bubbling and the chicken is cooked through.