poblano chicken

Ingredients poblano chicken

1 lb boneless skinless chicken breasts seasoned with southwestern seasoning blend or chili powder if you can not find the spouthwest seasoning
3 chopped shallots
4 clove minced garlic
1/2 cup chicken broth
1/4 tsp black pepper and salt to taste
1/2 cup sweetened condensed milk
2 tbsp dry white wine
1 tsp fresh lemon juice
2 tbsp grated parmesan cheese
2 tbsp chopped chives or green onions
4 large fresh poblano peppers roasted peeled and cut into bite size pieces
2 jalapeno peppers roasted seeded and chopped
1 1/2 cup cream heavy is best but you can use light cream

how to make poblano chicken

Preheat oven to 500. Line a baking pan with foil

ROAST PEPPERS

Place poblano peppers and jalapeno peppers on foil lined pan and roast in oven until skin is thin and peppers are tender, turning once abot 10 minutes. Cover until cool enough to handle then peel off loose skin and remove seeds and stems and cut into pieces

Season chicken well with southwest seasonong. In large saute pan in olive oil sear chicken breasts on both sides until golden, remove to a plate

In same pan add shallots and garlic and soften.

Add wine and deglaze pan by simmering until wine is almost gone

Add chicken broth, sweetened condensed milk, cream, salt, pepper, and the roasted poblano and jalapeno peppers and simmer until its thickened to a creamy sauce consistancy

Add lemon, romano cheese and chives or green onios. Slice chicken and add to sauce to heat through. Serve with rice or pasta