Sagebrush Chicken
Stew
    2 Tbs Oil
    1 sm. Onion, chopped
    1 Fresh Jalapeno pepper, minced
    3 cloves Garlic, minced
    3 lbs Chicken Breast, cut into 1 in chunks
    cup Flour
    14.5 oz Chicken Broth
    1 can Diced Tomatoes
    cup Lime juice
    tsp Ground Cumin
    1 can Whole Kernel Corn, drained
    1 can Black Beans, drained
    2 Tbs Cilantro
Topping
    1 cup Flour
    1cup Yellow Corn Meal
    1.2 cup Shredded Cheese
    1 tsp Chili Powder
    1 Lg Egg, beaten
    1 Tbs Oil
    cup Milk
Heat oil in Dutch oven, add onion, jalapeno, garlic and chicken. Cook until chicken is browned. Stir in the flour to make a roux. Add the broth, lime juice, diced tomatoes, and cumin. Bring to boil and cook until thickened. Stir in corn, beans and cilantro.

Prepare the topping, adding enough milk to bind the other ingredients together. Drop on top of stew by spoon. Cover Dutch oven and cook at 400 degrees for about 25 minutes or until topping is golden brown.

Serves 6