1/4 cup all-purpose flour
1 teaspoon garlic salt
1/2 teaspoon dried oregano — crushed
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
2 teaspoons cooking oil
1/4 cup chicken broth
1 cup 1% lowfat milk
1 tablespoon snipped fresh cilantro
1 4 ounce can diced green chilies — drained
4 slices monterey jack cheese
hot cooked rice — optional
In a small bowl combine flour, garlic salt, oregano, and pepper. Place 2 table spoons of the flour mixture in a shallow dish. Set remainder aside.
Rinse chicken; pat dry. Coat with flour mixture in dish. In a large skillet b rown chicken on both sides in hot oil. Remove from skillet.
Carefully add broth to skillet, stirring to loosen any browned bits. In a smal l bowl whisk 1% lowfat milk into remaining flour mixture. Add to broth along w ith cilantro. Cook and stir until thickened and bubbly; reduce heat.
Return chicken to skillet; stir in chilies. Cover and cook for 8 to 10 minutes more or until chicken is no longer pink. If desired, place cheese slices on c hicken pieces; cover and cook for 1 to 2 minutes or until cheese melts. Serve with rice. Makes 4 servings.
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
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