Poblano Chicken

• 1 lb boneless skinless chicken breasts, seasoned with southwestern seasoning blend or chili powder if you can not find the spouthwest seasoning
• 4 large fresh poblano peppers roasted peeled and cut into bite size pieces
• 3 chopped shallots
• 4 clove minced garlic
• 2 jalapeno peppers, seeded and chopped
• 1/2 cup chicken broth
• 1/4 tsp black pepper and salt to taste
• 1/2 cup sweetened condensed milk
• 1 1/2 cup cream, heavy is best but you can use light cream
• 2 tbsp dry white wine
• 1 tsp fresh lemon juice
• 2 tbsp grated parmesan cheese
• 2 tbsp chopped chives

1. In large saute pan in olive oil sear chicken breasts on both sides until golden, remove to a plate
2. In same pan add onions, jalapeno and garlic and soften a minute, add wine and deglaze pan by simmering wine until almost gone, add chicken broth, condensed milk, cream, salt, pepper and roasted poblano peppers, simmer sauce until thickened to a creamy sauce, add parmesan cheese.
3. and lemon juice.
4. Slice chicken breasts return to pan to coat with sauce and heat and cook through.
5. Garnish with chopped chives.
6. Serve with white rice or pasta

chicken breasts, fresh poblano peppers, shallots, garlic, peppers, chicken broth, black pepper, condensed milk, cream, white wine, lemon juice, parmesan cheese, chives

Taken from cookpad.com/us/recipes/356971-poblano-chicken (may not work)