RECIPE: I'm trying this this weekend Rec: Chicken in Poblano Cream Sauce

[melissa-dallas]

This was in the Dallas Morning News food section yesterday.

3 or 4 poblanos, seeded & chopped

1/2 cup milk

4 T. Butter, divided use

1 T. flour

1 cup Mexican Crema

4 boneless skinless chicken breast halves

1 cup shredded manchego, jack or mozarella (I'm using queso quesadilla)

Puree chiles with milk in blender

Make roux with 2 T. of butter & flour, cook until slightly brown

Stir in chile puree and cook until slightly thickened

Turn down heat and add crema, heat until it GENTLY simmers

Meanwhile, brown chicken in large skillet with 2 t. butter, 4 minutes to a side on medium high heat

Put in buttered baking dish, top with sauce and shredded cheese.

Bake at 350 for 20 - 30 minutes until chicken is done.

 

[cheezz]

my my MY! Let me know how it turns out - I can almost taste it now, rolled in flour tortillas.

 

[moyn]

I would roast the chiles first for more flavour...

Even just blister them over the fire and then peeled -