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boneless skinless chicken breasts
about 4 breasts
salt and freshly ground pepper
Sensations Extra Virgin 100% Olive Oil
Compliments Chicken Broth
Lucerne® Whipping Cream
Green Chilies, diced
Season chicken to taste with salt and pepper.
Heat oil in a nonstick 12 to 14-inch frying pan over medium high heat.
When pan is hot, add half the chicken breasts.
Cook, turning occasionally, until chicken is browned and is still moist but no longer pink in center (cut to test), about 8 minutes total.
Remove cooked chicken to a serving platter and keep warm; repeat to cook remaining chicken.
Once all chicken has been browned and transferred to the platter, add broth, cream, and chilies to the frying pan.
Bring to a boil over high heat, whisking constantly.
Reduce heat slightly and boil, stirring often, until sauce is reduced to 1/2 cup, about 4 minutes.
Pour sauce evenly over chicken and serve immediately.
Nutrition Description: Per serving (1/6 of the recipe):
Saturated Fat: 3 g
Carbs: 1 g
Cholesterol: 110 mg
Protein: 39 g
Sodium: 250 mg