Chicken a la Maillet

Ingredients

• 4 boneless skinless chicken breasts
• 1 bell pepper
• chopped
• 1 onion
• chopped
• minced garlic
• 1 (8 ounce) can sliced mushrooms
• drained
• 1 (14 ounce) can diced tomatoes
• drained
• 1 (4 ounce) can diced green chilies
• 1 12 cups heavy cream
• 1 cup shredded monterey jack cheese (or more to taste)
• salt and pepper

Instructions

1. In a nonstick skillet, cook chicken breasts in a small amount of olive oil; remove from heat when done and set aside.
2. In a large saucepan (I used a 3 quart saucepan), saute onions, bell pepper, and garlic in a small amount of olive oil until fragrant.
3. Add tomatoes, mushrooms, and green chilies, and saute for a few minutes longer.
4. Add heavy cream and cheese; stir frequently until cheese is melted.
5. Add salt and pepper to taste.
6. Heat until sauce is bubbly.
7. Pour sauce over chicken in skillet; heat until sauce thickens slightly, stirring frequently.
8. NOTE: I have since made this recipe without the green chilies and find that I like it better that way.
9. NOTE: This recipe makes a LOT of sauce.
10. If you don't like so much sauce, cut back on the cream.