Recipe of the Month: Cheesy Chicken in Pablano Sauce

More great recipes! Here is our recipe for Cheesy Chicken in Pablano Sauce. Delicious! We hope you're all having a great holiday season!


Ingredients

2-3 medium pablano peppers,
seeded and stemmed, chopped

1 cup chicken stock

1 small onion

2 cloves garlic, chopped

handful of cilantro leaves

Salt & Pepper

4 Tbls butter divided

2 Tbls flour

1 cup milk

1/2 cup heavy cream or Mexican crema

1 tbls extra virgin olive oil

4 boneless skinless chicken breasts

1 1/2 cup Monterrey jack cheese

1 tbls olive oil

thinly sliced red onions for garnish

Prep

In a blender or food processor, combine the peppers with stock, onions, garlic, cilantro, salt and pepper; puree. In a small sauce pot over medium heat, melt 3 tablespoons buter. Whisk in the flour; add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook sauce for 20-25 minutes.

Pre-heat oven to 375.

Heat 1 tablespoon of olive oil in large skillet over med-high heat. Add the 1 remaining tablespoon butter and melt. Season chicken breasts with salt and pepper and brown for 3-4 minutes on each side. Transfer to casserole dish, spread the sauce over the top and cover with cheese. Bake for 15-20 min.

Serve garnished with cilantro sprigs and red onion.

Enjoy!

From Dr. Jennifer Martin & team