Chicken Breasts in Poblano Sauce

Name: Chicken Breasts in Poblano Sauce
Yield: 4
Cuisine: Mexican
Ingredients: butter; poblano peppers; onions; chicken breast halves, boneless, skinless; salt and black pepper; sour cream; milk; monterey jack cheese

Submitted by Lizzy

An easy tasty main. Chicken breasts baked in a creamy poblano sauce topped with melted Monterrey jack cheese.

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

TABLESPOONS BUTTER

POBLANO PEPPERS
seeded, sliced into 1/4inch strips, or green bell pepers *

MEDIUM ONIONS
sliced 1/4 inch thick

CHICKEN BREAST HALVES, BONELESS, SKINLESS

SALT AND BLACK PEPPER
freshly ground *

CUP SOUR CREAM

CUP MILK

POUND MONTEREY JACK CHEESE
grated

Directions

Preheat the oven to 350℉ (180℃). Melt the butter in a large heavy skillet over medium-high heat. Meanwhile, rinse and dry the chicken breasts with paper toweling. Season both sides of each chicken breast with salt and pepper.

First prepare and cook the chicken breasts.

When the skillet is hot add the chicken breasts and cook until well browned, about 5 minutes per side. Ideally you will develop a fond in the pan (brown bits) that will help flavor the sauce. Remove the chicken breasts and arrange in a baking dish in a single layer.

Remove the chicken breasts and arrange in a baking dish in a single layer.

Add the onion to the skillet and cook for a few minutes. Season with a bit of salt. Add the poblano peppers and cook for about 10 minutes until both the onions and poblano are softened.

Remove from heat and transfer to a blender along with the sour cream and milk. You may wish to use less milk for a thicker sauce. Taste and season with salt and pepper as needed. Pour the sauce over the chicken and sprinkle the cheese on top.