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