Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 10 halves (3 1/4 pounds) boneless skinless chicken breast (cut into strips)
- 1/4 cup butter
- 3 tablespoons butter (divided)
- 2 to 3 poblano peppers, seeded and cut into rings
- 1 medium yellow onion, halved and sliced
- 1/2 cup whipping cream
- 1 cup shredded Monterey Jack cheese (4 ounces)
How to Make
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Step 1: Combine flour, salt, and pepper; stir well. Dredge the chicken in mixture.
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Step 2: 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.
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Step 3: 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.
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Step 4: Sprinkle cheese over the chicken mixture. Cover an let stand until the cheese melts.
We hope you enjoy this recipe!
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