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RECIPES:
MAIN DISHES-
POULTRY:
Santa Fe Chicken
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Santa Fe
Chicken |
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Easy to make and
even easier to eat...
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2
Tbs |
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butter |
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3
whole |
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boneless, skinned chicken breasts |
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1
tsp |
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salt |
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¼
tsp |
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pepper |
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½
lb |
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fresh mushrooms, sliced |
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¼
cup |
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chicken broth |
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1
Tbs |
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butter |
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1
medium |
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onion, chopped |
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4
ounce |
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can
diced green chilies, drained and seeded |
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2
cloves |
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garlic, minced |
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1
Tbs |
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flour |
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¾
cup |
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chicken broth |
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½
cup |
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plain yogurt or sour cream |
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½
cup |
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grated Monterey Jack cheese |
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¼
cup |
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pine
nuts, toasted |
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1 |
Preheat oven
to 350°F. |
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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. |
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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. |
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4 |
Bake for 15
more minutes. To serve, sprinkle with pine nuts. |
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Servings: 4 |
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