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"Hunger is the best sauce in the world."--Cervantes

Chili Jack Chicken Recipe

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This recipe for Chili Jack Chicken is from Keller Family Cookbook; 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless skinless chicken breast halves
1 Tbsp butter or margarine
1 Tbsp vegetable oil
1/2 c chicken broth
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
Directions:
Directions:
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. Yield: 2 servings
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
about 30 minutes
Personal Notes:
Personal Notes:
When I made this I accidently used ground mustard rather than prepared mustard. We liked it, so I will probably stick with it next time as well!

 

 

 

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