4 chicken breasts
8oz sliced bella mushrooms
1 large poblano pepper
1 bunch scallions, sliced
3 cloves garlic, slivered
4 oz cream cheese
1 cup sour cream
1 cup shredded mozzarella
Melt butter in large (~12in) cast iron pan. Season chicken breasts with salt and pepper. Brown chicken in butter and remove from pan to cutting board.
Add mushrooms to pan, sprinkle with salt and pepper, and let brown.
Meanwhile, place poblano under broiler and lightly char the skin. Remove and slice, discarding the seeds. Add poblano, scallions, and garlic to the pan with the mushrooms. Let cook 10 min, until soft and caramelized.
Deglaze the pan with 1/4c water. Add Sour cream and cream cheese, stir until melted. Sprinkle in cayenne and paprika, taste and add more if needed.
Cut chicken breasts into 1 inch cubes and add back to pan. Stir to combine everything. At this point, you can either spoon into ramekins or leave it in the pan if it’s oven safe. Sprinkle mozzarella on top and place under broiler until brown and bubbly. Serve hot.