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Green Chile and Jack Chicken

Source of Recipe

Gourmet Magazine


Recipe Introduction

This is excellent...quick and easy to whip up. Very good with Spanish Rice.
* Exported from MasterCook *

Green Chile and Jack Chicken

Recipe By :Katie
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 tablespoon oil
2 cloves garlic -- mashed
4 skinless boneless chicken breast halves
1 cup chicken broth
4 ounces chopped green chiles -- *see Note
2 teaspoons prepared mustard -- *see Note
1 cup heavy cream
4 ounces Monterey jack cheese -- shredded

In ovenproof skillet, melt butter with oil. Add garlic and chicken and saute 10 minutes, turning once. Remove chicken, pour off fat.

Add chicken broth and scrape up any browned bits on bottom of skillet. Return chicken to skillet. Add undrained chiles and mustard. Simmer, uncovered, until chicken is done, about 10* minutes. Liquid should cook down and be syrupy.

Add cream and simmer until thickened, about 5 minutes. Sprinkle with cheese. Place under broiler until cheese melts, about 30 seconds. Serve with rice to catch all the wonderful sauce.

Source:
"Gourmet Magazine"

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NOTES : Katies notes:
*I have used 1-2 teaspoons chipotle chiles in adobo sauce in place of the green chiles.

*We like dijon mustard.

*This took longer than 10 minutes to cook down for me.