Prep time: 15 minutes

Cook time: 50 minutes

Serves 8 to 10

This recipe, from www.karenceliafox.com, is a favorite of Bee staffer Leigh Grogan. Author Fox adapted it from "The Kitchen for Exploring Foods." Fox writes "This is a recipe that's so good that I never bother to try any other white chicken chili recipes. This is the one. The end all, be all recipe."

1 tablespoon butter, more if needed

1 tablespoon olive oil, more if needed

5 boneless, skinless chicken breasts (about 2 pounds)

1/2 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

2 large onions, chopped

8 tablespoons unsalted butter, divided use

1/4 cup all-purpose flour

3/4 cup chicken broth

2 cups half and half

1 teaspoon Tabasco

11/2teaspoons chili powder

1 teaspoon ground cumin or to taste

One 15-to 16-ounce can of white beans

Two 4-ounce cans whole mild green chilies, drained and chopped

11/2 cups grated Monterey Jack

1/2 cup sour cream

Heat a large skillet over moderately high heat and put in some butter and oil. Meanwhile, coat the chicken with salt and pepper and maybe some chili powder. Place chicken breasts in the skillet and resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Brown the other side, then flip them every few minutes until they are cooked through and no pink remains.

Remove the chicken from the pan. When the chicken is cool enough to handle, shred it with your fingers and set aside.

While waiting for chicken to cool, cook the onion in the same pan with t 2 tablespoons of butter until softened.

In a heavy pot large enough to hold all the ingredients, melt remaining 6 tablespoons of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the onion and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally, for 20 minutes. Add sour cream. May be served immediately or the next day.

Per serving: 433 cal.; 32 g pro.; 20 g carb.; 24 g fat (15 sat., 3 monounsat., 2 polyunsat., 4 other); 125 mg chol.; 432 mg sod.; 3 g fiber; 6 g sugar; 52 percent calories from fat.

Sacramento Bee