Poblano Chicken Awesomeness

This is a wonderful, easy and impressive dish. Company-worthy! A little spicy, but not overpowering. Just right! Thanks to Lance to perfected this and posted on his Facebook page : )

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 4 -6  boneless skinless chicken breasts
• 3  poblano peppers
• 5  slices bacon
• 3  tablespoons salted butter
• 1⁄2 cup  of dry white wine or 1⁄2 cup  any dry white wine
• 12 -15  sliced mushrooms
• 1⁄2 cup flour
• 1  tablespoon  chopped garlic
• 1⁄3 cup heavy cream
• 1  tablespoon salt
• 1  tablespoon pepper

Directions

1. Roast Poblano Peppers over open flame (I just do them right on the gas stove top) until most of the outer skin is charred and black. Place Poblanos in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skin, stem, and seeds from peppers and discard. Chop Pepper into small ½ inch squares.
2. Melt butter in large sauce pan over medium heat. Add bacon & brown. Lightly dust chicken breasts (after pounding thin) with flour & place in pan. Brown on both sides. Remove chicken/bacon & put on a plate. Add garlic & wine to deglaze the pan. Add Chopped Poblanos, Bacon, Mushrooms, Salt, and Pepper. Put the chicken back in the pan. Add cream. Reduce heat to Medium-Low, cover, and cook an additional 15-20 minutes stirring occasionally until chicken is done.