This dish is quick, simple, and very easy to double. The green chilies used have no heat to them, but if you would like a little spice, swap the Monterey Jack cheese out for Pepper Jack. Feel free to use any mustard you would like, and deglazing the pan with white wine before adding the chicken stock will add extra delicious flavor. Enjoy!
2 boneless skinless chicken breast halves
1 Tbsp. butter
1 Tbsp. olive oil
1/2 C. chicken stock
1 can (4-oz.) chopped green chilies
1 tsp. prepared mustard
1 garlic clove, minced
Salt to taste
1/2 C. whipping cream
1/2 C. shredded Monterey Jack Cheese
Hot cooked rice
In a large skillet, brown chicken in butter and oil for 10 minutes; drain. Add the broth, chilies, mustard, garlic and salt. 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.
Yields: 2 servings