This recipe started from a newspaper clipping from at least twenty years ago. I’d give the chef credit for his/her part in it, but have no idea who submitted it or what paper it came from! It’s an excellent dish and simple to make, but a tad high in calories if you’re watching that sort of thing.

Ingredients:

4 chicken breasts
2 cloves of garlic, minced
1/2 to 3/4 cup of chicken broth
2 small cans of green chilies, chopped (or you can use fresh roasted and diced green chiles)
2 tsp mustard

1 cup cream

4 oz Monterey jack cheese, grated

Hot cooked rice

Marinade
Marinate the chicken breasts for at least four hours in:

1 tablespoon honey
4 tablespoons soy sauce
3 tablespoons olive oil

Cooking Instructions:

You can grill the chicken breasts for additional flavor, but if not, in ovenproof skillet, sauté the chicken breasts and garlic in a couple tablespoons of olive oil. When they are almost cooked, add chicken broth, chopped chilies and mustard.

Cook on pretty high heat until the liquid has cooked down some. Add cream and simmer. Sprinkle with cheese and then put the skillet under the broiler until cheese melts.

Serve over the rice. Steamed asparagus or steamed brocolli goes wonderfully as a side for this dish.