Prep 15 mins
Cook 20 mins
Years ago I was San Louis Potosi', Mexico, at a quaint little restaurant on the Zocolo. I ordered the most amazing chicken dish. My taste buds were doing flip flops! I asked the chef for the recipe - he was happy to share but couldn't give me exact directions - told me I would be able to figure it out. Surprisingly, he was right! This recipe is so delicious, elegant and EASY! My kind of recipe! Yes, the sauce is rich, although you can prepare the dish with "light" ingredients. Note: I am a big fan of brining chicken. Your choice. If you do brine, be sure to rinse the chicken before cooking.
- 6 chicken breasts, boneless, skinless, flattened slightly
- salt & freshly ground black pepper
- 2 large poblano chiles (or 4 sm or med)
- 1⁄2 cup milk
- 1⁄2 cup butter
- 2 tablespoons flour
- 2 cups sour cream
- cheddar cheese, to taste
- Flatten the chicken breasts slightly and sprinkle with salt and pepper.
- Remove stems, seeds and membranes from poblano chiles. Puree' in a blender with the milk.
- Melt 1/2 of the butter in med. saucepan. Add the flour and stir until smooth. Add the chile puree' and stir. Add the cream and stir until mixture thickens. Remove from heat and taste for salt. Adjust if needed.
- Preheat the oven to 350 degrees. Melt the remaining butter (or less, if you choose) in a skillet, add the chicken and saute' 2 minutes on each side. Transfer chicken to a lightly greased baking dish, cover with the poblano sauce, sprinkle with the cheese. Bake for 10 minutes or until chicken has reached an internal temperature of 160 degrees.
- Note: DH and I really like spicy food, so my cheese of choice is a Habanero Cheddar. If you want just a touch of spice, try Jalapeno Jack. Any combination of cheese will work.
- Serve with Rice Coastal Style. (I will post.).
This is a delightful recipe, but I doubt if you were served cheddar cheese in San Luis Potosi, because it is extremely rare in Mexico. I have lived here for several years, and I suspect that the cheese on this yummy recipe was either manchego or Oaxacan or Chihuahua. I also advise roasting the chiles first - it gives them a better flavor. Thanks for sharing it, however - we enjoyed it with manchego cheese.