Chicken a la Maillet

Here's a little invention I came up with when DH and I were low-carbing faithfully - he loved it!

• Ready In: 1 hr
• Serves: 4

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 1⁄2 cups heavy cream
• 1  cup  shredded monterey jack cheese (or more to taste)
•  salt and pepper

Directions

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), sauté onions, bell pepper, and garlic in a small amount of olive oil until fragrant.
3. Add tomatoes, mushrooms, and green chilies, and sauté 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.