White chili #1

Yield: 1 Servings MMM

Ingredients:

2 tb Butter
1 Bunch chopped scallions
1 md Sweet yellow pepper chopped
1 cl Garlic minced
4 Fresh jalapeno peppers Seeded and chopped
1/2 ts Fresh grated ginger
1/2 ts Salt
1/2 ts Sage
1/2 ts Cumin
1 1/2 Chicken breasts skinned Boned and cut into pieces MMMMM---------------------------SAUCES--------------------------------
3 tb Butter
1/4 c Flour
1/2 c Cream
2 c Chicken broth
1 cn (17-oz) corn
1 Jar (3-lb) great northern

Instructions:

Beans MMMMM-----------------EXTRA SEASONINGS: OPTIONAL---------------------- Cayenne pepper White pepper 1 Jar (11-oz) pickled Jalapeno peppers Grated Monterey jack cheese CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute scallions yellow pepper garlic fresh jalapenos ginger salt sage and cumin. Add chicken and cook until just done. Do not overcook. Remove chicken from pan and set aside. SAUCE: Melt the 3 Tb butter in the same pan. When bubbling add flour and whisk briskly while adding cream. When smooth and thick add chicken broth. Stir until blended. Stir in corn beans and chicken mixture and simmer 30 minutes. If desired add 2 shakes cayenne pepper 1 shake white pepper and 4 ounces of pickled jalapenos with a little juice. Serve chili hot topped with grated cheese and accompanied by corn bread.