Internet Recipe
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Chicken Guadalajara Rice, black beans and fruit salsa goes well with this dish |
4 to 6 Boneless chicken breasts, cut into strips 1/2 cups flour, seasoned with salt and pepper 2 to 3 tablespoons oil 1 to 2 tablespoons butter 1 medium onion, sliced and cut in half 2 to 3 fresh green chiles sliced into rings with seeds removed ( do not roast chilies) 1/2 cup cream 1 cup shredded Monterey jack cheese |
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Dredge chicken strips in flour and sauté in oil until browned and cooked through. Remove from skillet and keep warm. Add butter to pan drippings and sauté onion and chilies until limp and browned slightly. Reduce heat and add cream, mixing well. Add chicken strips, stirring until meat is heated through. Turn off fire. Sprinkle cheese over chicken and cover 3 to 5 minutes to allow cheese to melt. |