Easy and good! Spicy, but not too much spice.
4 chicken breasts, boneless, skinless
1 pablano pepper (or anahiem)
1 - 2 cloves garlic, minced
1 cup whole cream
Peel and seed the pablano chili pepper. Place in food processor and chop.
Heat oil in skillet. Saute the pablano chili pepper and garlic for a few minutes and then return to the food processor. Add the cream and process for a minute or two.
Saute the chicken breats in the same pan for about 10 minutes. Do not overcook. Remove to a platter.
Pour the Pablano-cream sauce mixture into the skillet and heat but do not boil.
Pour over the chicken and serve at once.