Chicken breasts cooked au gratin in a creamy pablano chile sauce with cheese.
Flatten each chicken breast half slightly and sprinkle with salt and pepper. Refrigerate for 20 minutes
Remove the stem, seeds and membranes form the chile, then purée in a blender with the milk.
Melt 2 tablespoons of the butter in a small saucepan. Add the flour and stir until smooth. Add the chile purée and stir. Add the cream and stir constantly over low heat until the mixture boils and thickens. Remove from the heat and add salt to taste. (This sauce can be made up to 6 hours in advance and reheated over low heat before use.)
Preheat oven to 350°. Melt the remaining 2 tablespoons butter in a skillet, add the chicken breasts and sauté for 2 minutes on each side. Transfer to a lightly greased small baking dish, cover withe the poblano sauce, sprinkle with the cheese and bake for 10 minutes.
By Susan Gibbons