It’s time for roasted green chilies here in New Mexico. However, this recipe will accept substitutions.
What you need:
2 or 3 chicken breast halves
1/2 cup flour
1 teaspoon oregano 
salt and pepper
2 tbs butter
1 tbs olive oil
Sauce:
3/4 cup diced chilies
2 tbs flour
1 cup chicken broth
2 cloves of garlic, minced or chopped finely
1/2 cup onions, chopped
1/2 cup white wine
1 tbs olive oil
1/2 tsp salt
For sauce, heat olive oil in a saucepan over med-high heat. Add onion and garlic and saute for about a minute. Add chilies, salt and broth and bring to a boil. Reduce the heat and simmer for about 15 minutes. Take half the mixture and carefully blend in blender until smooth. Combine it with the mixture in pan, add wine and stir. Set aside
To make the chicken breast fillets, you want your fillets to be about 1/4 inch thick. this might require slicing some pieces horizontally. for 4 servings you will need about 6 or 7 pieces. You can pound them out to flatten them as well.
Mix the flour, salt, pepper and oregano and coat the fillets. Melt the butter in the olive oil over medium heat. After coating the chicken in flour mixture, place in the pan and heat until browned. Then turn the pieces over to brown other side.
When both sides are browned, add the sauce. Cover and simmer for another 15 minutes.
Add some salad, veggies, rice or potatoes. It is a tasty treat on Tuesday or any other day.
By the way, those same chicken fillets can be used for other recipes as well, like Chicken Marsala or Chicken Parmesan.
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