Chicken With Poblano Sauce

• 6 -8 boneless skinless chicken breast halves, cooked and kept warm
• 2 large poblano peppers, roasted, peeled and de-veined
• 12 ounces evaporated milk
• 1 garlic clove, finely chopped
• 1 teaspoon chicken bouillon powder
• 1 tablespoon butter
• 2 teaspoons all-purpose flour

1. Place evaporated milk, poblanos, garlic and bouillon in a blender. Blend to desired consistency (chunky or smooth sauce).
2. Melt butter in a medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in the poblano mixture. Cook over medium heat, stirring constantly, until the mixture comes just to a boil and thickens. Makes about 2 cups.
3. To serve: place cooked chicken breasts on individual plates or serving platter; spoon small amount of sauce over each. Pour remaining sauce in bowl or small pitcher to pass around the table.

chicken, peppers, milk, garlic, chicken bouillon powder, butter, flour

Taken from www.food.com/recipe/chicken-with-poblano-sauce-408370 (may not work)