Laun/Pruett Recipe Collection
Harry Krause's Poblano cream sauce with chicken

Prepare chicken to your choice.

4 poblanos
1 T. butter
1 clove garlic, minced
1/3 c. onion, chopped
1/2 c. chicken broth
1 c. whipping cream
salt
black pepper

Roast chiles. Place in bag for ten minutes and peel. Remove stems and seeds. Take two and dice. Take two and cut in strips. set aside.

Melt butter in saucepan over medium flame. Add garlic and onions. Saute 5 minutes. Stir in broth and cream and bring almost to boiling and then reduce heat to simmer until sauce begins to thicken. About 5 minutes. Stir in chopped chiles and simmer for 1 minute. Pour into blender and puree. Return sauce to skillet and add salt and pepper to taste. If too spicy, add more cream. Pour over chicken.

Recipe Contributed by Mary Francis Krause