Chicken Guadalajara
Created by breezermom on November 29, 2016
- Servings: 8
- Prep Time: 15m
- Cook Time: 25m
- Recipe #25283
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.
Nutritional Facts
- Serving Size: 1 (269.4 g)
- Calories 611
- Total Fat - 29 g
- Saturated Fat - 12.6 g
- Cholesterol - 199.6 mg
- Sodium - 630.7 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 1.2 g
- Sugars - 2.3 g
- Protein - 63.4 g
- Calcium - 202.3 mg
- Iron - 2.3 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.2 mg