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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I'm a mother, military wife and full-time pharmacist, so I appreciate quick recipes, says Karen Dunavant of Aiea, Hawaii. I increase the recipe for this flavorful chicken when company comes. Ingredients:
2 boneless skinless chicken breast halves |
1 tablespoon butter |
1 tablespoon canola oil |
1/2 cup chicken broth |
1 can (4 ounces) chopped green chilies |
1 teaspoon prepared mustard |
1 garlic clove, minced |
salt to taste |
1/2 cup heavy whipping cream |
1/2 cup shredded monterey jack cheese |
hot cooked rice |
Directions:
1. 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.
2. Stir in the cream; simmer until thickened. Sprinkle with cheese. Cover and cook until the cheese is melted. Serve over rice. Yield: 2 servings.
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