Grilled Chicken with Chile Strips in Cream
Serves 6

6 boneless, skinless chicken breast halves, grilled and kept warm
2 Tbsp vegetable oil
1 cup (1 small) chopped white onion
2 Tbsp all-purpose flour
1 1/2 cups milk
3 oz cream cheese, cut into pieces
7 oz can whole green chiles, drained, rinsed and cut into strips
1/2 tsp garlic salt
chopped fresh parsley

Heat vegetable oil in large skillet over medium-high heat. Sprinkle
flour over onion; cook, stirring constantly, for 1 to 2 minutes or
until flour is golden brown. Add onion; cook, stirring occasionally,
for 1 to 2 minutes or until onion is tender. Sprinkle flour over
onion; cook, stirring constantly, for 1 to 2 minutes or until flour
is golden brown. Add milk slowly to skillet; bring to a boil.

Cook, stirring constantly, for 3 to 4 minutes or until mixture is
thickened. Reduce heat to low. Add cream cheese and garlic salt.
Cook for 2 to 3 minutes or until cream cheese is melted and well
combined.  Stir in chiles; heat through. Top chicken breasts with
chiles in cream. Sprinkle with parsley.