Green Chile and Jack Chicken
Source of Recipe
Katiec--CF
2 teaspoons butter
2 teaspoons oil
4 cloves garlic -- minced
4 skinless boneless chicken breast halves
1 cup chicken broth
4 ounces chopped green chiles -- (or 1-2 teaspoons chipotle chiles in adobo sauce)
2 teaspoons Dijon mustard
1 cup heavy cream
2 cups shredded Monterey jack cheese
In ovenproof skillet, melt butter with oil. Add garlic and chicken and cook 10 minutes, turning once. Remove chicken.
Deglaze pan with chicken broth. Return chicken to skillet. Add undrained chiles and mustard. Simmer, uncovered, until chicken is done, about 15 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. Serve with rice or Spanish rice.
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