GREEN CHILE AND JACK CHICKEN
1 tablespoon butter
1 tablespoon oil
2 cloves garlic, mashed
4 boneless chicken breasts, cut into chunks
1 cup chicken broth
4 ounce can green chiles
2 teaspoons mustard
1 cup heavy cream
4 ounces Monterey jack cheese, shredded
Salt and pepper, to taste
Heat the butter and oil in a large skillet. Sauté the chicken and garlic until lightly browned. Remove the chicken from the pan; drain the fat and set aside. Add the broth, chiles, mustard and cream to the skillet. Simmer on medium to high heat until the liquid is reduced and thickened. Return the chicken to the pan and heat through. Transfer to a greased baking pan. Top with the cheese then broil to melt the cheese.
Makes 4 servings
Do not freeze
Per Serving: 515 Calories; 39g Fat; 37g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Everyone at Low Carb Friends raves about this recipe, but I thought it was just o.k. and the sauce was much too thin. I don't think I'll bother making this again.