Chicken With Chile Cream Sauce

2 fresh Anaheim peppers
1 1/2 cups whipping cream
1 small red onion, thinly sliced
1/4 cup chopped cilantro
1 garlic clove, minced
6 boneless chicken breast halves
1 large tomato, peeled, seeded, chopped

Char chilies over gas flame or in a broiler on all sides. Let stand, in a paper bag for 10 minutes to steam. Peel, seed and chop chilies. Combine chilies, cream, onion, cilantro and garlic in a large saucepan over medium-high heat. Boil until reduced to thick sauce, stirring occasionally, about 5 minutes. Preheat the grill or broiler. Season chicken with salt and pepper, and brush lightly with olive oil. Grill until springy to touch. Cut chicken into thin slices Add chopped tomato to sauce and bring to a simmer. Season to taste. Spoon sauce onto plates; fan chicken on top.


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