Made this recipe for dinner tonight, and wow it was delicious. I was surprised by how flavorful it came out. Liked the creamy sauce made with low-fat milk and chicken broth, which significantly reduced the amount of fat and calories but still tasted great.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
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.
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.
Carefully add broth to skillet, stirring to loosen any browned bits.
In a smal l bowl whisk 1% milk into remaining flour mixture.
Add to broth along with cilantro.
Cook and stir until thickened and bubbly; reduce heat.
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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