2 tb Butter, divided
1 md Onion, diced
8 oz Fresh mushrooms, sliced
2 md Anaheim green chili *
1 md Red Jalapeno pepper *
4    Boneless chicken breasts,
-pounded flat (1.5 lb)
Salt to taste
Ground black pepper to taste
4 sl 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.