Chicken Breasts with Chilies and Arroz Blanco

Yields:	6 servings
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8	each	chicken breast halves, boneless and skinless
4	tablespoons	butter	or margarine, divided
2	tablespoons	vegetable oil
1	large	onion	sliced
2	pounds	anaheim chilies
1	cup	milk	divided
2	tablespoons	flour, all-purpose
2	cups	sour cream
4	ounces	cheddar cheese	shredded

Season chicken with salt and pepper.

In large skillet, heat 2 Tbsp butter and oil.

Add chicken and cook over medium high heat until light brown on both sides.

Remove from pan and set aside.

Cook onion in skillet until soft, but not brown.

Cut all but 3 chilies into strips.

Add strips to onion and cook over medium heat 5 minutes.

Remove from heat and set aside.

Place 3 whole chilies, 1/4 cup milk and 1/2 tsp salt in blender or food processor.

Process until smooth.

Add sour cream and blend a few seconds more.

Set aside.

Melt remaining 2 Tbsp butter in small saucepan.

Blend in flour. Add 3/4 cup milk and cook, stirring until smooth and thickened.

Remove from heat.

Stir in sour cream mixture. Arrange half the chicken breasts in a casserole.

Top with half the onion chilies mixture. Spread with half the sauce.

Repeat layers. Bake, covered, at 375 degrees for 25 minutes.

Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes.

Serve over beds of fluffy Arroz Blanco.

I have served this recipe to large and small groups alike,everyone wants its. t.g.r

Reviewed by Tom Rogers