Chicken With Poblano Cream Sauce

Instructions

1. Heat broiler. Set on low to medium, depending on oven's broil settings.
2. Meanwhile, remove stems and seeds from peppers. Cut peppers lengthwise into quarters and place on a broiler rack, skin-side up.
3. Broil peppers 3-4 inches from heat source 4-6 minutes or until skin blisters and begins to blacken. Remove from oven and immediately place peppers in a 1-gallon seal-able plastic bag.
4. Seal bag to close; let stand 10 minutes, then peel or rub skins from peppers and discard. Cut peppers into 1/4-inch-thick strips.
5. Place chicken breasts between 2 sheets of wax paper and pound to a uniform thickness (pound thicker areas to match thinner ones).
6. Cut each chicken breast into 2 portions; season both sides with salt and pepper.
7. Heat oil in a large, nonstick skillet over Medium heat; cook chicken 4-8 minutes per side until juices run clear or internal temperature of chicken reaches 165°F. Remove chicken from skillet and cover to keep warm; leave pan juices in skillet.
8. Sauté onion in pan juices 5-7 minutes until softened; stir in pepper strips.
9. Add sour cream and stir until heated through. Serve sauce over chicken breasts