Green Chile and Jack Chicken

Linda’s Low Carb Menus and Recipes

1 Tbsp. Butter

1 Tbsp. Oil

2 garlic cloves, mashed

4 boneless, skinless chicken breasts, cut into chunks

1 cup chicken broth

4 oz can green cliles

2 tsp. Mustard

1 cup heavy cream

4 oz. Monterrey Jack Cheese, shredded

Salt & Pepper to taste

Heat butter and oil in large skillet. Saute the chicken and garlic until lightly browned. Remove chicken from pan; drain fat and set aside. Add broth, chiles, mustard and cream to skillet. Simmer on medium to high heat until liquid is reduced and thickened. Return chicken to pan and heat through. Transfer to a greased baking pan. Top with cheese, broil to melt cheese.

Makes 4 servings.

Per serving: 515 calories; 39 gm. Fat; 37 gm. Protein; 4 gm. Carbohydrate; 1 gm. Dietary fiber; 3 net carbs.