3 whole chicken breast, about 12 ounces each
salt and freshly ground pepper
1 large poblano chili
1/4 cup milk
1/4 cup butter
1 Tbsp all purpose (plain) flour
1 cup thick cream (creme fraiche)
6 Tbsp grated Cheddar cheese
Remove the bones and skin and cut each chicken breast in half. Flatten each half slightly and sprinkle with salt and pepper. Refrigerate for 20 minutes.
Remove stems, seeds and membranes from chili; puree in a blender with the milk.
Melt 2 Tbsp of butter in a small saucepan. Add the flour and stir until smooth. Add the chili puree and stir. Add the cream and stir constantly over low heat until the mixture boils and thickens. Remove from the heat and add salt to taste. (This sauce can be made up to 6 hours in advance and reheated over low heat before using.)
Preheat the oven to 350 degrees.
Melt the remaining 2 Tbsp butter in a skillet. Add the chicken breast and saute for 2 minutes on each side. Transfer to a small, greased baking dish. Cover with the poblano sauce, sprinkle with the cheese and bake for 10 minutes.
Serves 4 to 6.
