1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 clove garlic, minced
1/3 cup heavy cream
Coarse salt and ground pepper
4 boneless, skinless chicken breasts
1.Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
2.Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
3.Puree in blender; add water if too thick. Season with salt and pepper.
4.Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.