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4-6 boned and skinned chicken breasts, cut into strips
1/2 c. flour seasoned with salt and pepper
2-3 tbsp. butter
1-2 tbsp. butter
1 med. onion, sliced and cut in half
2-3 long green chilies, sliced into rings, seeds removed - DO NOT ROAST OR PEEL, MUST BE FRESH
1/2 c. heavy cream
1 c. shredded Monterey Jack cheese

Saute floured chicken strips in butter until browned. Remove from skillet and keep warm. Add butter to pan drippings and saute onion and chilies until limp and browned slightly. Add cream to mixture and mix well. Add chicken strips and cook until chicken is heated again. Turn off fire. Sprinkle cheese over chicken and immediately cover. Let stand 3-5 minutes until cheese has completely melted. (Chicken mixture may be turned onto a warmed platter before cheese is added and "held" for a while. Reheat, add cheese and melt in oven before serving. Do not re-boil cream mixture.)
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