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Chili Jack Chicken

 Chili Jack Chicken
"I'm a mother, military wife and full-time pharmacist, so I appreciate quick recipes," says Karen Dunavant of Aiea, Hawaii. "I increase the recipe for this flavorful chicken when company comes."
2 ServingsPrep/Total Time: 25 min.


  • 2 boneless skinless chicken breast halves
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 1/2 cup chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon prepared mustard
  • 1 garlic clove, minced
  • Salt to taste
  • 1/2 cup heavy whipping cream
  • 1/2 cup shredded Monterey Jack cheese
  • Hot cooked rice


  • In a large skillet, brown chicken in butter and oil for 10 minutes;
  • drain. Add the broth, chilies, mustard, garlic and salt. Simmer,
  • uncovered, for 10 minutes or until chicken juices run clear.
  • Stir in the cream; simmer until thickened. Sprinkle with cheese.
  • Cover and cook until the cheese is melted. Serve over rice. Yield: 2
  • servings.
Nutritional Facts: 1 serving (1 each) equals 582 calories, 46 g fat (24 g saturated fat), 195 mg cholesterol, 781 mg sodium, 5 g carbohydrate, 1 g fiber, 36 g protein.

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Chili Jack Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.