Preheat your oven to 350°F.
In a large skillet, melt 2 tablespoons of Salted Butter over medium heat. Once melted, add 4 medium Boneless, Skinless Chicken Breasts. Cook for 10 minutes, turning occasionally until both sides are golden brown.
Season the chicken with 1 teaspoon of Salt and ¼ teaspoon of Freshly Ground Black Pepper. This will enhance the flavors, making the chicken even more delicious. Once seasoned, arrange the chicken in a single layer in a 9×13-inch glass baking dish.
Next, add ½ pound of Sliced Mushrooms to the same skillet. Sauté for about 3 minutes until they are tender and have released their juices. Scatter the Mushrooms evenly over the chicken and pour ¼ cup of Low Sodium Chicken Broth over everything.
Cover the dish with aluminum foil and bake for 15 minutes. This allows the chicken to cook through while retaining its moisture.
In the meantime, melt the remaining butter in the skillet and sauté 1 chopped Onion for 3 minutes until translucent. This adds a lovely sweetness to the dish.
Now add 1 can of Drained and Seeded Green Chilies, 2 minced Garlic Cloves, and 1 tablespoon of All-Purpose Flour to the skillet. Cook for 1 minute, stirring constantly to avoid lumps.
Remove the chicken from the oven and combine the pan drippings with the remaining broth in a measuring cup. Measure out 1 cup of this mixture and stir it into the onion mixture.
Mix in ½ cup of Plain Yogurt or Sour Cream, heating thoroughly. This creates a creamy sauce packed with flavor.
Spoon the mixture over the chicken in the baking dish and sprinkle with ½ cup of Grated Monterey Jack Cheese. Return the dish to the oven and bake for another 15 minutes.
Finally, once cooked, remove from the oven and sprinkle with ¼ cup of Toasted Pine Nuts before serving. This adds a wonderful crunch!
