Ingredients
2 green onions, chopped1 to 2 tablespoons chopped seeded jalapeno pepper2 garlic cloves, minced1-1/2 teaspoons plus 1 tablespoon butter, divided1/4 teaspoon rubbed sage1/4 teaspoon ground cumin1/8 teaspoon ground ginger1/2 pound boneless skinless chicken breast, cut into 1-inch cubes1 tablespoon all-purpose flour1-1/4 cups chicken broth2 tablespoons whole milk1 can (15-1/2 ounces) great northern beans, rinsed and drainedShredded cheddar cheese
Preparation
In a skillet, saute the onions, jalapeno and garlic in 1-1/2 teaspoons butter until crisp-tender. Add the sage, cumin and ginger; cook for 1 minute. Add chicken; cook and stir until lightly browned.
In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add the broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add beans. Pour over chicken mixture. Cook over medium heat until heated through. Sprinkle cheese on each serving.
