Chicken With Poblano Sauce - cooking recipe

Ingredients

6 -8 boneless skinless chicken breast halves, cooked and kept warm
2 large poblano peppers, roasted, peeled and de-veined
12 ounces evaporated milk
1 garlic clove, finely chopped
1 teaspoon chicken bouillon powder
1 tablespoon butter
2 teaspoons all-purpose flour

Preparation

Place evaporated milk, poblanos, garlic and bouillon in a blender. Blend to desired consistency (chunky or smooth sauce).
Melt butter in a medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in the poblano mixture. Cook over medium heat, stirring constantly, until the mixture comes just to a boil and thickens. Makes about 2 cups.
To serve: place cooked chicken breasts on individual plates or serving platter; spoon small amount of sauce over each. Pour remaining sauce in bowl or small pitcher to pass around the table.