Chicken Breasts with Chilies and Arroz Blanco
| Yield: | 6 Servings |
| Categories: | Poultry, Vegetables |
| 8 | Chicken breast halves, skinned and boned | |
| Salt and freshly ground black pepper | ||
| 4 | tb | Butter or margarine, divided |
| 2 | tb | Vegetable oil |
| 1 | lg | Onion, thinly sliced and separated into rings |
| 2 | lb | Anaheim chilies, peeled and seeded, divided or 4 |
| Cans (4 oz each) green chilies, drained | ||
| 1 | c | Milk, divided |
| 2 | tb | Flour |
| 2 | c | Sour cream |
| 1 | 4 oz cup grated Cheddar cheese |
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