Originally posted on the old website on March 30, 2007
This recipe was originally printed in an old issue of Gourmet Magazine. I’ve made some minor modifications to amounts used, other wise it’s the same as first published. It’s high in fat and high in flavor. This is probably my all time favorite dish.
Green Chili and Jack Chicken
- 1 tablespoon butter
- 1 tablespoon oil
- 2 garlic clove — mashed
- 4 chicken breast halves (I like to cut the chicken into bite sized pieces instead)
- 1/4 cup chicken broth
- 4 ounces canned green chilies — chopped
- 2 teaspoons prepared mustard
- 1/4 cup heavy cream
- 4 ounces jack cheese — shredded
Preheat broiler. In an oven proof skillet, melt butter with oil. Add garlic and chicken and saute about 10 minutes over low heat, 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 chilies and mustard. Simmer, uncovered, until chicken is done, about 5-10 minutes. Liquid should cook down and be a little thick.
Add cream and simmer until thickened, about 5 minutes. Sprinkle with cheese. Run skillet under hot broiler until cheese melts, about 2-3 minutes.
Yield: 4 servings
Per Serving: 477 Calories; 34g Fat; 38g Protein; 3g Carbohydrate; trace Dietary Fiber; 146mg Cholesterol; 359mg Sodium.