Cut chicken into fajita-type strips. Poured in some bourbon. Added to a zip-lock bag w/ a blackening rub. You could use a store-bought rub. We mixed some store-bought with chile powder, cumin, brown sugar, salt, pepper, grains of paradise and a tablespoon or so of coffee rub. Basically faked it. We've used Paul Prudhome's rubs in the past so you could go that route. Or google Bobby Flay's blackening rubs and use one of those.

Meanwhile, we cut a Cubanelle and a sweet pepper, a red onion, and some shitake mushrooms into thin strips.

Seared the chicken dry in the pan, then removed. Scrubbed out the pan, then added ~ 2T oil/butter and cooked the veg. Added some flour (equal to the fat) to make a roux. Stirred for a bit to get out the raw flour taste.

Add cream, milk, and chicken stock a little at a time until the sauce is the way you want it. Add about 1/2-3/4 cup of some cheese you like. We used Gruyere I think. You could use fontina or any cheese that melts well.

Add some fresh or dried parsley and more salt to taste. Could also use Herbs de Provence. Add 1/2-1 cup frozen peas. Maybe some red chile flakes. Cook until veggies are tender and chicken cooked through.

Serve over pasta. We used Great Low Carb Bread Company shells....