Preheat oven to 500. Line a baking pan with foil
ROAST PEPPERS
Place poblano peppers and jalapeno peppers on foil lined pan and roast in oven until skin is thin and peppers are tender, turning once abot 10 minutes. Cover until cool enough to handle then peel off loose skin and remove seeds and stems and cut into pieces
Season chicken well with southwest seasonong. In large saute pan in olive oil sear chicken breasts on both sides until golden, remove to a plate
In same pan add shallots and garlic and soften.
Add wine and deglaze pan by simmering until wine is almost gone
Add chicken broth, sweetened condensed milk, cream, salt, pepper, and the roasted poblano and jalapeno peppers and simmer until its thickened to a creamy sauce consistancy
Add lemon, romano cheese and chives or green onios. Slice chicken and add to sauce to heat through. Serve with rice or pasta
