Southwest Peppered Cream Chicken
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 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
garlic salt
|
|
| ½ | teaspoon |
oregano
dried, crushed |
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | teaspoons |
vegetable oil
|
|
| ¼ | cup |
chicken broth
|
|
| 1 | cup |
milk, 1%
|
* |
| 1 | tablespoon |
cilantro
snipped fresh |
|
| 4 | ounce |
green chili peppers, canned
diced, drained |
|
| 4 | slices |
monterey jack cheese
|
|
| 1 | x |
rice
hot cooked, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
garlic salt
|
|
| 2.5 | ml |
oregano
dried, crushed |
|
| 1.3 | ml |
black pepper
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 59 | ml |
chicken broth
|
|
| 237 | ml |
milk, 1%
|
* |
| 15 | ml |
cilantro
snipped fresh |
|
| 115.6 | ml/g |
green chili peppers, canned
diced, drained |
|
| 4 | slices |
monterey jack cheese
|
|
| 1 | x |
rice
hot cooked, optional |
*
|
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.
