- 3 whole chicken breasts, boneless, skinless
- 3 tablespoons butter
- salt and pepper
- 1 cup chicken broth
- 1 chopped onion
- 1 4-ounce can green chilies
- 1 small clove garlic, chopped
- 1 tablespoon flour
- 1/2 cup cream
- 1/2 cup shredded cheese
Brown chicken in half the butter and season with salt and pepper. Lay chicken in single layer in greased shallow baking dish. Splash with about 1/4 cup chicken broth. Cover tightly and bake in preheated oven (350) for 20 minutes.
While the chicken bakes, heat onion gently in remaining butter until soft and golden. Add chilies with garlic and flour to the onion. Stir and cook a minute or so. Stir in broth. Stir over low heat until smooth and slightly thickened. Pour into blender and whirl until pureed. Put back into skillet and stir in the cream. Heat just to simmering and pour over the chicken. Sprinkle with cheese,.
Bake 350 for 25-30 minutes or until chicken is heated and cheese is melted.