Southwest Peppered Cream Chicken

By á-2710

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon garlic salt
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon pepper
• 4 medium skinless, boneless chicken breast halves (about 1 pound total)
• 2 teaspoons cooking oil
• 1/4 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

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

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.