Chicken Breasts with Chilies and Arroz Blanco - chicken breast halves

Method

• Season chicken with salt and pepper.
• In large skillet, heat 2 tablespoon 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 teaspoon salt in blender or food processor.
• Process until smooth.
• Add sour cream and blend a few seconds more.
• Set aside.
• Melt remaining 2 tablespoon 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 375F (190C) for 25 minutes.
• Remove from oven.
• Sprinkle with cheese.
• Bake 3 to 4 minutes.
• Serve over beds of fluffy Arroz Blanco.