Instructions: Wipe chicken dry and set aside. IN a large skillet over medium-high heat, melt buttter, add hot oil and garlic. Add chicken breasts, cook turning often until cooked throughly. Transfer to warm platter and keep warm.

Add mustard to skillet. Stir until blended and brownings are scraped up.

Stir in green chilies. Add cream and boil over high heat until reduced and slightly thickened. Taste and add salt and pepper top taste.

Pour sasuce over the chicken breasts. Garnish with parsley, if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.