Yield: 4 servings
|2 tablespoons||Butter, divided|
|1 medium||Onion, diced|
|8 ounces||Fresh mushrooms, sliced|
|2 mediums||Anaheim green chili *|
|1 medium||Red Jalapeno pepper *|
|4||Boneless chicken breasts, pounded flat (1.5 lb)|
|Salt to taste|
|Ground black pepper to taste|
|4 slices||Provolone cheese|
* Note - use any combination of red and green chilis, hot or mild, to suit your own taste, but use both colors.
Melt 1 tablespoon butter in a small pan over medium heat. Add onion, mushrooms and chilis; cook covered until softened. Do not drain. Set aside. Season chicken breasts with salt and pepper.
In a large skillet, pan-fry chicken in remaining 1 tablespoon of butter for about 10 minutes, until white, tender and semi-browned.
Add onion mixture. Do not drain juices. Cover and simmer until juices bubble, about 5 minutes.
Place a slice of cheese on top of each chicken breast and cover pan until cheese is melted, about 1 minute.