Thursday, January 22, 2009

Grilled Chicken with Poblano Cream Sauce

YUM.  Adapted from Mexico The Beautiful Cookbook.

3 whole chicken breasts, cut in half
1 large chile poblano
1/2 cup milk
1/4 cup butter
2 tablespoons flour
1/2 cup sour cream
1/4 cup plain yogurt
1/3 cup shredded mozzarella cheese

- Remove the stem, seeds, and membranes from the chile, then puree in a blender with 1/4 cup milk.
- In a separate bowl, mix the sour cream, yogurt, and 1/4 cup milk together.  
- Melt 2 tablespoons of the butter in a small saucepan.  
- Add the flour and stir until smooth.
- Add the chile puree and stir.
- Add the sour cream mixture and stir constantly over low heat until the mixture boils and thickens.
- Remove from heat and 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 350F.
- Melt the remaining two tablespoons butter in a skillet, add the chicken breasts, and saute for 2-4 minutes on each side until cooked through.
- Transfer to a lightly greased 13x9 dish, cover with the poblano sauce, and sprinkle with cheese.
- Bake for 15 minutes.

Serves 4-6.


JackJen said...

There is drool oozing down the side of my face.

I can't wait to make these.

I also can't wait to see if my grocery store even knows what "Poblano" Chile is.

Liz Johnson said...

Jen - Find a Latino market. The chiles will be fresher and WAAAAAY cheaper. In fact, I do most of my produce shopping at a Latino market, because it somehow ends up being way cheaper than the local chain.