Chicken With Poblano Cream Sauce

Ingredients:
1 poblano chile
2 T. vegetable oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 c. heavy cream
coarse salt and pepper
4 boneless, skinless chicken breast
*optional
1-2 jalapenos, seeded (leave seeds in one for more heat), diced

Directions:
Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
Heat 1 T. oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5-7 minutes. Add the chile, cream and jalapeno if using.
Puree in a blender; add water if too thick. Season with salt and pepper.
Season the chicken with salt and pepper. Heat the remaining tablespoon of oil in a large skillet. Cook the chicken until it is golden and juices run clear, 4-5 minutes per side. Serve with the sauce.

Makes 4 servings. Total time 25 minutes.

Verdict:
My sister had tried this recipe before I did and she said it was a little bland so she had added pickled jalapenos. I decided on regular jalapenos. I used two when I made it leaving the seeds in one. I didn't think that it was spicy. I think it gave it the little extra that it needed. If you are spice sensitive I would say that you could leave out the seeds or the jalapenos all together. I thought that it still had a light flavor. Blake liked it too.