Chicken Breasts with Chilies & Arroz Blanco

Directions

Season chicken with salt and pepper.

In large skillet, heat 2 tablespoon butter and oil.

Add chicken and cook over medium high heat until light brown on both sides.

Remove from pan and set aside.

Cook onion in skillet until soft, but not brown.

Cut all but 3 chilies into strips.

Add strips to onion and cook over medium heat 5 minutes.

Remove from heat and set aside.

Place 3 whole chilies, ¼ cup milk and ½ teaspoon salt in blender or food processor.

Process until smooth.

Add sour cream and blend a few seconds more.

Set aside.

Melt remaining 2 tablespoon butter in small saucepan.

Blend in flour. Add ¾ cup milk and cook, stirring until smooth and thickened.

Remove from heat.

Stir in sour cream mixture. Arrange half the chicken breasts in a casserole.

Top with half the onion chilies mixture. Spread with half the sauce.

Repeat layers. Bake, covered, at 375℉ (190℃) for 25 minutes.

Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes.

Serve over beds of fluffy Arroz Blanco.