1 tbsp. butter
1 tbsp. vegetable oil
1 clove garlic, peeled and mashed
2 chicken breast halves
1/2 c. chicken broth
1 (4 oz.) can mild, green chilies, chopped
1 tsp. prepared mustard
1/2 c. whipping cream
2 oz. Jack cheese, shredded
Hot cooked rice (optional)

In oven-proof skillet, melt butter with oil. Add garlic and chicken and saute 10 minutes over low heat. Remove chicken. Pour off fat. Add chicken broth and scrape up any browned bits on bottom of skillet. Return chicken to skillet. Add undrained chilies and mustard. Simmer, uncovered, until chicken is done, about 10 minutes. Liquid should cook down and be syrupy. Add cream and simmer until thickened, about 5 minutes. Sprinkle with cheese. Run skillet under hot broiler until cheese melts, about 30 seconds. Serve over rice, if desired. Serves 2.