Ingredients
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4 chicken breast fillets
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salt and pepper
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all-purpose flour, for dredging
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2 -3 tablespoons butter (or a combination of butter and oil)
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16 ounces salsa, green, mild (or hot)
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1 cup chicken broth
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3 -5 tablespoons cilantro, chopped, plus extra to serve
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1/2 teaspoon ground cumin
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1 cup sour cream
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lettuce, shredded
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3 -5 green onions, thinly sliced
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1 -2 garlic clove, finely chopped
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1/2 green chili pepper, fresh, seeded and chopped
Instructions
- Sprinkle the chicken with salt and pepper to taste, then dredge with flour.
- Shake off the excess.
- Melt the butter (or butter, oil) in a skillet, then add the chicken and cook over medium-high heat, turning once, until golden but not cooked through-the chicken will continue to cook in the sauce.
- Remove the chicken from the skillet and set aside.
- Place the salsa, broth, garlic, cilantro, chili, and cumin in a pan and bring to a boil.
- Reduce the heat to a low simmer.
- Add the chicken to the sauce, spooning the sauce over the chicken.
- Cook for 25-30 minutes, or until the chicken is cooked through and tender.
- Remove the chicken and sauce from the pan and season to taste with salt and pepper.
- Serve with sour cream, lettuce, scallion, and cilantro.