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Royal Chicken (creamy Mexican)




Source of Recipe


Ell


Recipe Introduction


I made this this morning for tonight and the sauce is so lip smackin' good I know it should have more uses. Like cooked on top of the stove for leftover chops , Or on meatballs. Or increase the jack cheese and have a Mexican cheese sauce for noodles. Anyhow, if anyone tries this dish (it's really good) please pass on any suggestions. Ell


List of Ingredients




1/4 cup olive oil
1 tsp pepper
6 chicken thighs or 4 breast halves
1/2 tsp salt
1 4oz can whole green chilies cut in ½” strips
1/2 cup Monterey Jack cheese
1 cup whipping cream
1 TBSP chopped parsley




Recipe



Freshly cooked rice. (Cook rice in chicken broth.)

Heat oil in skillet over high heat. Add chicken and brown lightly on all sides, turning once, about 2 minutes. Transfer chicken to a 9 x 13” dish (chicken should fit snugly. Smaller dish OK for thighs). Arrange chilies over chicken.
Whisk cream, parsley, pepper and salt in bowl to blend. Pour over chicken. Sprinkle with cheese. Bake in a 325 oven until chicken is tender, basting with sauce, about 45 minutes. Serve over cooked rice. Makes 4 servings.