Southwestern Peppered Cream Chicken

So, I made this last night, and the family loved it. I would call it comfort food. I think this came from the PW dairy recipe contest, but I have so many recipes I can't be sure. I love anything smothered in sauce or gravy. Probably explains the lifelong battle with my weight.

Just wanted to let you know I'll be off line for a couple of days. The hubby is having surgery, so I'll be enjoying Las Vegas (for about 17 hours). I'm thinkin' you probably don't want me to post pics of the surgery...but maybe I'll have some good Vegas pictures for ya.



Cheers,

Christine

Southwestern Peppered Cream Chicken

1/4 cup flour

1 tsp salt

1/2 tsp dried oregano, crushed

1/4 tsp pepper

4 medium skinless, boneless chicken breast halves

2 tsp cooking oil

1/4 cup chicken broth

1 cup milk

1 TBS snipped fresh cilantro

1 4 oz can diced green chiles, drained

4 slices Monteray jack cheese

Hot cooked rice

In a small bowl, combine flour, garlic salt, oregano, and pepper. Place two TBS of the flour mixture in a small dish and set aside for future use.

Rinse chicken. Pat dry. Coat chicken with flour mixture. In 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 small bowl whisk 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 chillies. Cover and cook 8-10 minutes more until chicken is no longer pink. Place cheese slices on chicken pieces, cover and cook until cheese melts. Serve with rice.