1 pkg. raw chicken strips
2 tsp. Ken’s Chili Seasoning
1 tsp garlic powder
1/2 tsp onion salt
Flour
3 Tbsp butter
1 green pepper, chopped
1/2 large onion, chopped
4 Tbsp diced green chilis
1 C chicken broth
1 C sour cream
1 C Monterrey Jack cheese, shredded
Combine chili seasoning, garlic powder, and onion salt. Rub onto chicken strips. Dredge chicken in flour. Saute green peppers, onion, and green chilis in 1 T butter until translucent. Remove veggies, saute chicken strips in 2 T butter until golden on each side. Return veggies to pan, add broth. Cover and simmer 20 min. Stir in sour cream and cheese until melted. Serve with rice.