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  #1   ^
Old Mon, Jul-22-02, 19:41
missbetsy missbetsy is offline
Senior Member
Posts: 172
 
Plan: Atkins
Stats: 196/137/130 Female 65.5
BF:Unknown
Progress: 89%
Location: Tampa, Florida
Thumbs up Green Chile and Jack Chicken

I just made this and it is the most heavenly thing! It took me longer to reduce the broth and sauce than the recipe said, but it was well worth it. I just wanted to share the wealth.

Betsy


Green Chile and Jack Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 tablespoon oil
2 cloves garlic -- mashed
4 skinless boneless chicken breast halves (big ones)
1 cup chicken broth
4 ounces chopped green chiles -- *see Note
2 teaspoons prepared mustard -- *see Note
1 cup heavy cream
4 ounces Monterey jack cheese -- shredded

In ovenproof skillet, melt butter with oil. Add garlic and chicken and saute 10 minutes, turning once. Remove chicken, pour off fat.

Add chicken broth and scrape up any browned bits on bottom of skillet. Return chicken to skillet. Add undrained chiles (or roast them yourself and then chop) and mustard (mild). Simmer, uncovered, until chicken is done, about 10-20* minutes. Liquid should cook down and be syrupy.
Add cream and simmer until thickened, about 5-15 minutes. Sprinkle with cheese. Place under broiler until cheese melts, about 30 seconds.

From: "Gourmet Magazine"

4 servings
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  #2   ^
Old Mon, Jul-29-02, 15:54
Liz's Avatar
Liz Liz is offline
Senior Member
Posts: 123
 
Plan: Atkins
Stats: 190/171/140
BF:
Progress: 38%
Location: Vancouver
Default got notes for chilies and mustard?

Sounds good. I'm thinking of trying this tonight. Are the green chilies the little hot ones or some other kind? Also, is the mustard the dry hot kind?
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  #3   ^
Old Mon, Jul-29-02, 18:59
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

Where have you been Liz? I tried PM'ing you a while back, but your box was full.

From the style of the recipe, I would say Dijon would be fine. Because of the Southwestern tone of the dish, the chilies - and the reference to undrained - makes me think they are canned poblano chilies. I wouldn't worry about it though if you can't find them. Using roasted green peppers and a bit of fresh hot chile would do the trick.

Karen
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  #4   ^
Old Tue, Jul-30-02, 00:28
Liz's Avatar
Liz Liz is offline
Senior Member
Posts: 123
 
Plan: Atkins
Stats: 190/171/140
BF:
Progress: 38%
Location: Vancouver
Default Hi Karen

I've been around, but preoccupied with life stuff. Thanks for the suggestions. I'll try the recipe tomorrow and see how it goes.
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  #5   ^
Old Tue, Jul-30-02, 17:37
missbetsy missbetsy is offline
Senior Member
Posts: 172
 
Plan: Atkins
Stats: 196/137/130 Female 65.5
BF:Unknown
Progress: 89%
Location: Tampa, Florida
Default Re: ingredients

Liz,

Karen's right, I don't think the mustard really matters. I use Dijon with white wine (that is not course ground). As for the chiles a can of regular green ones is what is called for. But I like to use the roasted ones in a jar or roast my own over a gas flame. I tend to use a bit more than the origonal recipe calls for. I hope you love it as much as I do! Let me know how you like it. Happy LCing!

Betsy
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  #6   ^
Old Thu, Jan-15-04, 15:51
Heath's Avatar
Heath Heath is offline
living kaizen
Posts: 1,164
 
Plan: Atkins
Stats: 510/406/195 Male 6 feet baby...
BF:
Progress: 33%
Location: Austin, Republic of Texas
Default

If you have them in your area, it's Hatch brand green chiles that you want. Poblano pepper will do in a pinch (or Anaheim, but then there's not much flavor).
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  #7   ^
Old Fri, Mar-23-07, 11:44
Chubby_one Chubby_one is offline
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Posts: 2,531
 
Plan: 00000
Stats: 000/000/000 Female 000
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Progress: 0%
Default

OMG, we had this for dinner last night and it was DELICIOUS. I loved it.
I used some pepper jack cheese instead of regular monterey............my family devoured it.
Definitely something I will make again.
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  #8   ^
Old Sat, Jul-14-07, 06:53
maree00 maree00 is offline
Registered Member
Posts: 75
 
Plan: atkins/protein power
Stats: 148/137/122 Female 65
BF:27%/23%
Progress: 42%
Thumbs up

I didn't have heavy cream so I substituted 2 ounces of cream cheese - excellent
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  #9   ^
Old Mon, Nov-30-09, 22:55
Seraphim26 Seraphim26 is offline
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Posts: 2
 
Plan: Atkins
Stats: 165/156/115 Female 5' 4"
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Default

This is absolutely awesome! Thanks for the recipe!
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  #10   ^
Old Wed, Sep-15-10, 13:13
noinwi noinwi is offline
Senior Member
Posts: 499
 
Plan: Atkins-ish
Stats: 165/130/125 Female 63 inches
BF:
Progress: 88%
Default

Gotta say this is one of my favorites! Sometimes I use white wine to deglaze the pan and usually use sliced fresh Jalapenos. I also use pepper-jack cheese because if I can find plain jack in this are, it's usually twice the price of pepper-jack. My DH is a non-LCer and loves this dish! Thank you!
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  #11   ^
Old Sun, Sep-18-11, 20:20
bcbeauty's Avatar
bcbeauty bcbeauty is offline
Posts: 3,021
 
Plan: Dr. A's Diet revolution
Stats: 202/190.2/150 Female 5ft 3in
BF:34%
Progress: 23%
Location: Kelowna BC. Canada
Default

This is a really great recipe, rich in flavor and easy to make. Thanks for sharing this.
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  #12   ^
Old Thu, Oct-27-11, 08:26
McCauley91's Avatar
McCauley91 McCauley91 is offline
Senior Member
Posts: 150
 
Plan: Atkins-modified
Stats: 240/197.1/160 Female 5'8
BF:
Progress: 54%
Default

*drool* will try this this week!
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  #13   ^
Old Thu, Oct-27-11, 09:33
LStump's Avatar
LStump LStump is offline
Senior Member
Posts: 3,105
 
Plan: Gluten Free, Low Carb
Stats: 205/200.2/150 Female 5ft 7in
BF:
Progress: 9%
Location: NoVA
Default

I tried this just a few nights ago and it was AWESOME. Hubby and I both really enjoyed it. It is a little greasy so next time I think I'll leave out the oil and just use the butter to cook the chicken. I will definitely make this again. Quick, easy, painless, and so so delicious. Tastes even better the next day!
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  #14   ^
Old Thu, Jan-19-12, 04:19
zacy11's Avatar
zacy11 zacy11 is offline
New Member
Posts: 14
 
Plan: atkins
Stats: 195/176/147 Female 155 cm
BF:
Progress: 40%
Location: UK
Default

oooo yummy!

Could you use fresh red chillis instead of green or are red sweeter?

zacy11
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  #15   ^
Old Thu, Jan-19-12, 10:46
noinwi noinwi is offline
Senior Member
Posts: 499
 
Plan: Atkins-ish
Stats: 165/130/125 Female 63 inches
BF:
Progress: 88%
Default

I would think you could use any type of pepper that you like. This dish is very forgiving but always yummy. I've used a combo of green and ripe red jals, and I've also just added chopped roasted red sweet peppers to the dish(cuz I grew 'em and roasted 'em and keep 'em in the freezer). Red peppers(and sometimes yellow or orange)are just ripe green ones whether they're hot or sweet. If I run out of fresh or frozen, I always keep dried flakes in the cupboard.
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