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Chicken in Poblano Cream Sauce

Submitted by: Mary on 08/31/2005
2268 views
2.72 avg rating
157 votes
 
 
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Ingredients

4 Poblano chiles, seeded and chopped
1/2 Half and half
4 T Butter

1 C Heavy cream
Salt to taste
4 Chicken breasts
1 C Grated gouda cheese
1 t Xanthan gum

Directions

Puree the chiles in a blender with the half and half until smooth.



In a medium saucepan, melt 2 T of the butter and brown lightly.



Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Add the xanthan gum whisking constantly.



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 T of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. Place them in a buttered baking dish, pour the poblano cream sauce over all, top with the grated cheese and bake, uncovered, in a preheated oven at 350

Servings

4

Calories

6

Time to prepare

25 minutes

Difficulty

Easy
 

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