Southwest Peppered Cream Chicken

Southwest Peppered Cream Chicken

Photo by lilangel s.

  • Prep Time


  • Total Time


  • Servings



  • ¼ cup all-purpose flour

  • 1 teaspoon garlic salt

  • ½ teaspoon dried oregano, crushed

  • ¼ teaspoon pepper

  • 4 medium skinless, boneless chicken breast halves (about 1 pound total)

  • 2 teaspoons cooking oil

  • ¼ cup chicken broth

  • 1 cup 1 % MILK

  • 1 tablespoon snipped fresh cilantro

  • 1 (4 ounce) can diced green chilies, drained

  • 4 slices Monterey Jack cheese (2 ounces) (optional)

  • Hot cooked rice


1) In a small bowl combine flour, garlic salt, oregano, and pepper. Place 2 tablespoons of the flour mixture in a shallow dish. Set remainder aside. 2) Rinse chicken; pat dry. Coat with flour mixture in dish. In a large skillet brown chicken on both sides in hot oil. Remove from skillet. 3) Carefully add broth to skillet, stirring to loosen any browned bits. In a small bowl whisk 1% milk into remaining flour mixture. Add to broth along with cilantro. Cook and stir until thickened and bubbly; reduce heat. 4) Return chicken to skillet; stir in chilies. Cover and cook for 8 to 10 minutes more or until chicken is no longer pink. If desired, place cheese slices on chicken pieces; cover and cook for 1 to 2 minutes or until cheese melts. Serve with rice.


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