Main Dishes, Poultry

Southwest Peppered Cream Chicken

  • 1/4 cups Flour, all-purpose
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Oregano
  • 1/4 teaspoon Pepper
  • 1 whole Chicken breast; boneless
  • 2 teaspoons Oil
  • 1/4 cup Chicken broth
  • 1 cup Milk
  • 1 tablespoon Cilantro, chopped
  • 1 4 oz.can Chiles, green diced
  • 4 slices Cheese, Monteray Jack
  • ~ Rice, cooked

    • In a small bowl combine flour, garlic powder, oregano, and pepper. Place 2 tablespoons of the flour mixture in a a shallow dish. Set remainder aside. Slice chicken into serving size pieces. Coat with flour mixture in dish. In a large skillet brown chicken on both sides in hot oil. Remove from skillet. Add broth to skillet and stir loosening any browned bits. In a small bowl whisk milk intoremaining flour mixture. Add to broth along with cilantro. Cook and stir until thickened and bubbly. Reduce heat. Return chicken to skillet; stir in chiles. cover and cook for 8 to 10 minutes oruntil chicken is no longer pink. If desired, place cheese slices on chicken pieces; cover for 1 to 2 mintues or until cheese melts.

    Serve with rice.

    Makes 4 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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