Chicken with Creamy Poblano Sauce

Pound chicken breasts thin, season with salt and pepper, set aside.

Add olive oil to a 12″ saute pan on medium/high heat and add butter till melted. Pan should be hot, but don’t let the butter burn.

Add chicken breasts, cook 5–6 minutes on each side till nice and golden brown. Remove chicken from the pan but keep the drippings in the pan.

Add the cream of poblano soup, stir till all cooked bits from the pan are picked up into the soup and the soup is bubbly.

Slowly add half of the heavy cream, stir till it thickens. Turn heat to medium-low. Continue to cook, stirring while adding in most of the remaining cream and cayenne. Use your own judgement as to how loose you want the sauce. It will thicken as it cooks.

Add the chicken back to the pan, covering with sauce. Pour in any juices from the cooked chicken, too—more goodness.

Let simmer on low for 5–10 minutes.