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Ingredients
- 2 to 3 medium poblano peppers, seeded and stemmed, chopped
- 1 cup chicken or vegetable stock
- 1 small onion, chopped
- 2 cloves garlic, chopped
- A small handful cilantro leaves, plus a few leaves for garnish
- Salt and pepper
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup heavy cream or Mexican crema
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 4 pieces boneless, skinless chicken breast
- 1 1/2 cups shredded Manchego cheese
- 1 tablespoon vegetable or olive oil
- Thinly sliced red onions, for garnish
Details
Servings 4
Preparation time 4mins
Cooking time 25mins
Adapted from rachaelrayshow.com
Preparation
Step 1
In a blender or food processor, combine peppers with stock, onions, garlic, cilantro, salt and pepper, purée. In a saucepot over medium heat, melt 3 tablespoons butter. Whisk in flour; add milk and cream, and raise heat a bit. Add poblano purée and simmer to thicken and cook sauce, 20-25 minutes.
Preheat oven to 375°F.
Heat a tablespoon of EVOO in a large skillet over medium-high heat. Add 1 remaining tablespoon butter and melt. Season chicken breasts with salt and pepper, and brown 3-4 minutes on each side. Transfer to casserole dish, spread poblano sauce over the top and cover with cheese. Bake 15-20 minutes, depending on size of chicken pieces – it should be brown and bubbly on top.
Serve garnished with cilantro sprigs and red onions, with charred corn tortillas or rice with green peas alongside.
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