Chicken in Poblano Cream Sauce

Ingredients:

3-4 poblano chiles, seeded and chopped
1/2 cup milk
4 tablespoons butter
1 tablespoon flour
1 cup Mexican crema or heavy cream
salt to taste
2 whole chicken breasts, cut in half
1 cup grated manchego, jack or gouda cheese (we just used any ole bagged cheese)
Preparation:

Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated.
Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. (We actually just season chicken breasts with olive oil, cumin, oregano, chili powder, onion poweder, salt, pepper, or other various Mexican seasonings and cook them on the grill 4 minutes per sided before going to the next step). Place them in a buttered baking dish (or pammed), pour the poblano cream sauce over all (use about 1/3 to 1/2 the sauce), top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden and bubbly.
Serve immediately.
Serves 4.


**Being the spice and flavor mongrels that Michael and I are, we also add 2 cloves of garlic and 1 jalapeno pepper to the poblano mix. I promise that without the seeds, the jalapeno doesn't even add spice, but an awesome peppery flavor. Also, even if you don't eat chicken, this sauce is an awesome addition to any meal, or can be used for dipping/drizzling.

Serve with beans, lime rice, tortillas, tomatoes and avacados slices!