Green Chile and Jack Chicken
 

I just made this and it is the most heavenly thing! It took me longer to reduce the broth and sauce than the recipe said, but it was well worth it. I just wanted to share the wealth.

Betsy


Green Chile and Jack Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 tablespoon oil
2 cloves garlic -- mashed
4 skinless boneless chicken breast halves (big ones)
1 cup chicken broth
4 ounces chopped green chiles -- *see Note
2 teaspoons prepared mustard -- *see Note
1 cup heavy cream
4 ounces Monterey jack cheese -- shredded

In ovenproof skillet, melt butter with oil. Add garlic and chicken and saute 10 minutes, turning once. Remove chicken, pour off fat.

Add chicken broth and scrape up any browned bits on bottom of skillet. Return chicken to skillet. Add undrained chiles (or roast them yourself and then chop) and mustard (mild). Simmer, uncovered, until chicken is done, about 10-20* minutes. Liquid should cook down and be syrupy.
Add cream and simmer until thickened, about 5-15 minutes. Sprinkle with cheese. Place under broiler until cheese melts, about 30 seconds.

From: "Gourmet Magazine"

4 servings :cool:

got notes for chilies and mustard?
 

Sounds good. I'm thinking of trying this tonight. Are the green chilies the little hot ones or some other kind? Also, is the mustard the dry hot kind?

Where have you been Liz? I tried PM'ing you a while back, but your box was full.

From the style of the recipe, I would say Dijon would be fine. Because of the Southwestern tone of the dish, the chilies - and the reference to undrained - makes me think they are canned poblano chilies. I wouldn't worry about it though if you can't find them. Using roasted green peppers and a bit of fresh hot chile would do the trick.

Karen

Hi Karen
 

I've been around, but preoccupied with life stuff. Thanks for the suggestions. I'll try the recipe tomorrow and see how it goes.

Re: ingredients
 

Liz,

Karen's right, I don't think the mustard really matters. I use Dijon with white wine (that is not course ground). As for the chiles a can of regular green ones is what is called for. But I like to use the roasted ones in a jar or roast my own over a gas flame. I tend to use a bit more than the origonal recipe calls for. I hope you love it as much as I do! Let me know how you like it. Happy LCing!

Betsy :cool:

If you have them in your area, it's Hatch brand green chiles that you want. Poblano pepper will do in a pinch (or Anaheim, but then there's not much flavor).

OMG, we had this for dinner last night and it was DELICIOUS. I loved it.
I used some pepper jack cheese instead of regular monterey............my family devoured it.
Definitely something I will make again. :thup:

I didn't have heavy cream so I substituted 2 ounces of cream cheese - excellent :yum:

This is absolutely awesome! Thanks for the recipe! :)

Gotta say this is one of my favorites! Sometimes I use white wine to deglaze the pan and usually use sliced fresh Jalapenos. I also use pepper-jack cheese because if I can find plain jack in this are, it's usually twice the price of pepper-jack. My DH is a non-LCer and loves this dish! Thank you!

This is a really great recipe, rich in flavor and easy to make. Thanks for sharing this. :)

*drool* will try this this week!

I tried this just a few nights ago and it was AWESOME. Hubby and I both really enjoyed it. It is a little greasy so next time I think I'll leave out the oil and just use the butter to cook the chicken. I will definitely make this again. Quick, easy, painless, and so so delicious. Tastes even better the next day!

oooo yummy!

Could you use fresh red chillis instead of green or are red sweeter?

zacy11

I would think you could use any type of pepper that you like. This dish is very forgiving but always yummy. I've used a combo of green and ripe red jals, and I've also just added chopped roasted red sweet peppers to the dish(cuz I grew 'em and roasted 'em and keep 'em in the freezer). Red peppers(and sometimes yellow or orange)are just ripe green ones whether they're hot or sweet. If I run out of fresh or frozen, I always keep dried flakes in the cupboard.