November 29, 2016
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Peppers, Mexican, Southwest, Quick Meals, Weeknight Meals, Dutch Oven, Stove Top, No Eggs, Boneless Pieces more
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"Chicken cut into strips with a yummy sauce!"
Combine flour, salt, and pepper; stir well. Dredge the chicken in mixture.
Melt 1/4 cup plus 1 tablespoon butter in a large Dutch oven over medium-high heat. Add chicken, and cook 5 to 6 minutes or until done, stirring occasionally. Remove the chicken from the Dutch oven. Set aside, and keep warm.
Melt the remaining 2 tablespoons butter in a Dutch oven over medium heat. Add chiles and onions. Saute until tender. Gradually stir in the whipping cream. Add the reserved chicken, and cook until thoroughly heated. Remove from heat.
Sprinkle cheese over the chicken mixture. Cover an let stand until the cheese melts.
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