4 whole chicken breasts, boned and cut in half
1 cup milk
2 1/2 tablespoons butter
1 tablespoon oil
8 poblano chiles, roasted, peeled
1 3/4 cups almonds, blanched
1 cup chicken broth
1 cup whipping cream
1. Marinate chicken breasts in milk for 30 minutes. Drain on paper towels, reserving milk.
2. Heat butter and oil in large skillet. Add chicken breasts and cook until browned. Drain and set aside.
3. In blender, combine chiles, almonds and broth. Blend until pureed. Fry mixture in butter and oil remaining in skillet and season to taste with salt and pepper. Stir in cream. Add chicken breasts and milk and simmer, covered, until chicken is tender, about 15 minutes.