Coat chicken breasts with flour and a little salt and pepper. You can use a bag to toss the chicken in the flour.
In a large skillet, lightly brown chicken breasts in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, for approximately 35 minutes. Transfer to plate or serving tray.
Pour cream and mayo into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.
Roast poblano peppers over a gas stove or grill until all sides are charred, 2 -3 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 30 minutes. Remove and discard skins, keep the peppers. Remove seeds if you’d like less spicy (recommended).
Combine chicken broth, cream cheese, cheddar and colby jack cheeses, and salsa in a blender. Blend until smooth.
Cook chicken and pork either in the oven or in a skillet. Cut and shred.
Peel the cooled poblano peppers. Add peppers to the blender and blend with the soup.
Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add broth and heat for 2 to 3 minutes. Add cooked chicken and pork and heat for 10 minutes more.
Season with salt and pepper and serve.
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