Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
2 Poblano chilies -- seeded,
- sliced into 1/4" strips
1 md Onion -- sliced 1/4" thick
4 Chicken breast halves --
- skinless, boneless
Salt and freshly ground pepper
1/2 c Sour cream
1/2 c Milk
1/2 lb Monterey Jack cheese -- grated
Preheat the oven to 350 F. Melt 1 tb 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 tb butter in a large heavy skillet.
Season the chicken breasts with salt and pepper and add them to the
skillet. Cook over moderately high heat until browned, about
5 minutes per side. Arrange the chicken 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.
