3 chicken breasts, fat removed, flattened and cut in half
salt and pepper
1 Chile Poblano
1/4 c milk
2 Tbls butter
1 Tbls flour
1 c heavy cream
6 Tbls grated white cheddar cheese
Sprinkle chicken with salt and pepper and refrigerate for 2- minutes.
Remove the stem, seeds and membranes from the chile and puree with milk.
Melt butter in sauce pan and add flour. Stir until smooth. Add the chile puree and stir. Add the heavy cream and stir over low heat until mixture boils and thickens. Remove from heat and add salt.
Preheat oven to 350. Melt butter in big skillet. Add chicken and saute on each side for 2-3 minutes. Transfer to small baking dish, pour sauce over chicken. Sprinkle cheese over sauce and bake for 10 minutes.