Santa Fe Chicken
Yield: 4 servings
Prep Time: 30 min
Cook Time: 55 min
2 tablespoons salted butter
3 whole boneless, skinned chicken breasts
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound sliced mushrooms
1/4 cup low-sodium chicken broth
1 tablespoon salted butter
1 medium onion, chopped
One 4-ounce can diced green chilies, drained and seeded
2 cloves garlic, minced
1 tablespoon all-purpose flour
3/4 cup low-sodium chicken broth
1/2 cup plain yogurt or sour cream
1/2 cup grated Monterey Jack cheese
1/4 cup pine nuts, toasted
1. Preheat oven to 350°F.
2. In a large skillet, melt butter. Add chicken. Cook, turning as needed for 10 minutes or until brown on both sides. Season with salt and pepper. Arrange chicken in single layer in a 9x13-inch glass baking dish. Add mushrooms to the skillet and sauté 3 minutes. Scatter mushrooms over chicken and pour broth over all. Cover and bake 15 minutes.
3. Melt remaining butter in skillet and sauté onion for 3 minutes. Add chilies, garlic and flour. Cook for 1 minute, stirring constantly. Remove chicken from oven. Combine pan drippings and remaining broth in a measuring cup. Measure 1 cup and stir into onion mixture. Mix in yogurt and heat thoroughly. Spoon mixture over chicken. Sprinkle with cheese and return to oven.
4. Bake for 15 more minutes. To serve, sprinkle with pine nuts.