- 2 skinless, boneless chicken breast halves
- 1 tablespoon butter or margarine
- 1 tablespoon vegetable oil
- 1/2 cup chicken broth
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon prepared mustard
- 1 garlic clove, minced
- salt to taste
- 1/2 cup whipping cream
- 1/2 cup shredded Monterey Jack cheese
- Hot cooked rice
- In a large skillet, brown chicken in butter an oil for 10 minutes; drain. Add the broth, chilies, mustard, garlic and salt. Simmer, uncovered, for 10 minutes or until chicken juices run clear. Stir in the cream; simmer until thickened. Sprinkle with cheese. Cover and cook until the cheese is melted. Serve over rice.