Tex Mex Chicken Cutlets

środa, 29 stycznia 2014

Tex Mex Chicken Cutlets

Time: 20 mins


  • 1 tablespoon oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 4 boneless skinless chicken breasts, about 1 1/2 pounds total, not to thick
  • 1/2 teaspoon ground cumin
  • 1 cup chicken broth, low sodium or regular
  • 1 teaspoon red wine vinegar
  • 1 cup bottled medium salsa or 1 cup hot hot depending on personal taste salsa
  • 1 (10 ounce) package frozen corn, thawed
  • 1 cup instant rice


  • 1 Heat the oil in a large non stick skillet over medium high heat. Add onion and garlic, saute, stirring occasionally for about 2 minutes or until softened.
  • 2 Place flour on a plate. Place chicken in flour to coat each side, patting off excess. Add to skillet, saute for 2 minutes per side or until lightly golden. Add cumin, chicken broth, vinegar, salsa and corn. Cook for about 4 minutes. The chicken should almost be done unless your using a thick boneless breast then you will have to adjust your cooking time. Remove from heat. Stir rice into liquid. Cover and let stand 8-10 minutes or until the rice is tender. Serve with extra salsa and sour cream if desired.

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