Cilantro-Lime Chicken in a Green Chili Cream Sauce
I don't know where I found the recipe, but I've made my own adjustments.
1.5 lbs chicken
1 Anaheim chili, seeded and diced
2 Tbls. butter
1/2 red onion
1/4 cup of white wine
3/4-1 cup heavy cream
1/8 cup cilantro
First I sauteed the chicken in the the butter until it turns golden brown, about 7 minutes until the temp of the chicken reached 165F. Then I added the onion and the chilis to the pan. If you need to add more butter that's fine. I love butter. Saute the onion and chilis until they are soft. I then add the wine to deglaze the pan, and then I added the cream. Finally I shredded the chicken, (you don't have too) and added it to the cream sauce. Garnish with lime.
For the rice I just made a pilaf and added some tri color peppers to it.