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6 boneless, skinless chicken breast halves
salt and pepper
1 large poblano chile (canned may be used if fresh are not available)
1/4 cup milk
1/4 cup butter
1 tablespoon flour
1 cup whipping cream
6 tablespoons grated jack cheese
1. Flatten each chicken breast slightly so it is of even thickness. Salt and pepper each side, cover and refrigerate for 20 minutes.
2. Remove the stem, seeds and membrane from the poblano and puree with the milk.
3. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add the flour and whisk until smooth. Add the poblano chile mixture and then the cream. Add the cream and stir constantly until the mixture boils and then thickens. Remove from heat and salt to taste. The sauce can be made up to a day ahead and then refrigerated, but reheat over low heat before using.
4. Preheat oven to 350°F. Melt the remaining two tablespoons of butter in a large skillet over med-high heat and pan fry the chicken breast for 2 minutes on each side.
5. Transfer chicken to a lightly greased baking dish and pour the poblano chile sauce over. Sprinkle with the cheese and bake for 10-15 minutes until chicken is cooked through.