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.