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