Chicken Breasts in Poblano Sauce Au Gratin

• 6 chicken breasts, boneless, skinless, flattened slightly
• salt & freshly ground black pepper
• 2 large poblano chiles (or 4 sm or med)
• 12 cup milk
• 12 cup butter
• 2 tablespoons flour
• 2 cups sour cream
• cheddar cheese, to taste

1. Flatten the chicken breasts slightly and sprinkle with salt and pepper.
2. Remove stems, seeds and membranes from poblano chiles.
3. Puree' in a blender with the milk.
4. Melt 1/2 of the butter in med.
5. saucepan.
6. Add the flour and stir until smooth.
7. Add the chile puree' and stir.
8. Add the cream and stir until mixture thickens.
9. Remove from heat and taste for salt.
10. Adjust if needed.
11. Preheat the oven to 350 degrees.
12. Melt the remaining butter (or less, if you choose) in a skillet, add the chicken and saute' 2 minutes on each side.
13. Transfer chicken to a lightly greased baking dish, cover with the poblano sauce, sprinkle with the cheese.
14. Bake for 10 minutes or until chicken has reached an internal temperature of 160 degrees.
15. Note: DH and I really like spicy food, so my cheese of choice is a Habanero Cheddar.
16. If you want just a touch of spice, try Jalapeno Jack.
17. Any combination of cheese will work.
18. Serve with Rice Coastal Style.
19. (I will post.
20. ).

chicken breasts, salt, poblano chiles, milk, butter, flour, sour cream, cheddar cheese

Taken from www.food.com/recipe/chicken-breasts-in-poblano-sauce-au-gratin-402933 (may not work)