Poblano Chicken Guadalajara recipe

4 to 5 boneless, skinless chicken breasts
1/2 cup flour (for dredging)
4 or 5 poblano chiles (Anaheim chiles may be substituted)
1 large onion, cut into 1/2-inch square pieces
6 ounces heavy cream (or half-and-half)
1 cup shredded Monterey jack cheese
4 tablespoons butter
Salt, pepper and cayenne for seasoning

Roast poblano chiles in oven or over direct flame until blackened. Seal chiles in a zip-type bag for a few minutes to loosen skin. When chiles have cooled enough to handle, remove from bag, peel, split and seed the chiles, slicing them crosswise into half-inch wide strips. Set aside.

Season flour with salt, pepper and a dash of cayenne.

Dredge chicken strips in seasoned flour.

Heat butter in skillet until it browns. Watch carefully. DO NOT BURN THE BUTTER.

Saut� chicken strips over medium high heat until browned. Remove and drain on paper towels.

In the same skillet, adding more butter if necessary, saut� onion until translucent. Add chile strips and saut� one more minute before adding cream. Stir in cream, scraping the bottom of the pan to loosen the browned bits.

Add chicken and heat 2 to 3 more minutes until chicken is heated through. Remove pan from heat. Sprinkle jack cheese over top of the chicken mixture, cover pan and let stand for 3 to 4 minutes until cheese is melted.

NOTE: Chicken can be turned onto a warmed platter for serving or left in pan. Garnish with cilantro leaves, lime wedges and/or Pico de Gallo. Serve with warmed tortillas.