Saturday, April 09, 2005

Poblano Chicken

3-4 poblano chiles, seeded and chopped
1/2 cup milk
4 Tbls. butter
1 Tbls. flour
1 cup Mexican crema or heavy cream
salt to taste
2 whole chicken breasts, cut in half
1 cup grated manchego, jack, or gouda cheese

Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 Tbls. butter, add the flour, and brown lightly. Add the chile puree, stirring with a wooden spoon or wire whisk until smooth. Add the cream, stirring constantly over low heat until just begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day in advance and refrigerated.
Melt the remaining 2 Tbls. butter in a medium skillet, and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking disk, pour the poblano cream sauce over all, top with the grated cheese and bake uncovered in a pre-heated oven at 350 degrees for 20 minutes, at which time the cheese will be golden and bubbly.


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