Chicken Breasts In Poblano Sauce
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- 2 Tbsp
- poblano chiles, seeded and sliced into 1/4
- onion, halved lengthwise, cut into 1/4" slices
- chicken breasts, boneless and skinless
- salt and pepper
- 1/2 c
- sour cream
- 1/2 c
- 1/2 lb
- monterey jack cheese, grated
1Preheat the oven to 350 degrees.
2Melt 1 tablespoon of the butter in a large skillet.
3Add the poblanos and onion and cook over moderate heat, stirring, until softened, about 10 minutes.
4Meanwhile, melt the remaining 1 tablespoon butter in a large heavy skillet.
5Season the chicken breasts with salt and pepper and add them to the skillet.
6Cook over moderately high heat until browned, about 5 minutes per side.
7Arrange the chicken in a baking dish large enough to hold them in a single layer.
8Transfer the cooked poblano mixture to a blender with the sour cream and milk; puree until smooth.
9Season with salt and pepper.
10Pour the sauce over the chicken and sprinkle the cheese on top.
11Bake for about 25 minutes, until the sauce is bubbling and the chicken is cooked through.