In A Large Skillet, Brown Chicken In Butter An Oil For 10 Minutes; Drain. Add The Broth, Chilies, Mustard, Garlic And Salt. Simmer, Uncovered, For 10 Minutes Or Until Chicken Juices Run Clear. Stir In The Cream; Simmer Until Thickened. Sprinkle With Cheese. Cover And Cook Until The Cheese Is Melted. Serve Over Rice.