Saturday, February 9, 2008

Chile Jack Chicken

Serves: 2

2 boneless skinless chicken breasts
1 T. butter
1 T. oil
1/2 c. chicken broth
1 can (4 oz.) chopped green chilies
1 t. prepared mustard
1 garlic clove, minced
Salt to taste
1/2 c. heavy whipping cream (*see note below)
1/2 c. Monterey Jack cheese, shredded
Hot cooked rice

In a large skillet, brown chicken in butter and oil for 10 minutes; drain. In a small bowl, mix broth, chilies, mustard, garlic and salt. Add to skillet. Simmer, uncovered, for 10 minutes or until chicken juices run clear. Stir in the cream; simmer until thickened. Sprinkle with cheese. Cover and cook until the cheese is melted. Serve over rice.

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Tip: I used half-and-half instead of heavy whipping cream because I happened to have some in the fridge. It worked just fine and cut down on the fat. Don't let the green chilies scare you away if you're afraid it will be too spicy. The garlic and cream help to tone down the chilies and you get a great flavor without all the spice, just make sure you buy mild green chilies not hot. I also shared this recipe at Balancing Beauty & Bedlam's Tasty Tuesday & Blessed with Grace's Tempt My Tummy Tuesday.

Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes


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