Chicken Breasts with Pablano Cream Sauce

Chicken breasts in Poblano Cream Sauce

Aka Pollo Poblano

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Servings: 4 to 6

4 fresh Poblano chilies, seeded and chopped – about 2 cups
½ cup milk
2 T. butter
1 T. flour
1 cup Mexican crema
2 or 3 boneless chicken breasts, each one sliced into several strips
1 cup grated Manchego or Monterey jack cheese

Preheat oven to 350 degrees.

Puree chilies and milk in a blender until smooth (make certain that all seeds have been removed). Melt butter in a skillet, then add flour to brown slightly. Add chili puree, stirring with a spatula or wire whisk until smooth. Lower heat, add cream and stir constantly until the sauce bubbles. Remove from heat, and add salt to taste.

Place chicken strips in a small casserole and smother with the sauce. Sprinkle with cheese, and bake uncovered until chicken is cooked through, about 20 minutes.

Serve with rice, you can garnish with freshly chopped tomatoes and cilantro.

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