Southwest Peppered Cream Chicken

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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