INGREDIENTS
1/4 cup flour
1/2 tsp garlic powder
1/2 tsp salt
1 pound boneless, skinless chicken breast
1 TBS olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1 TBS butter
3/4 cup chicken broth
2 chipolte peppers in adabo sauce
1/2 cup sour cream
1/4 cup fresh cilantro (optional)
DIRECTIONS
Place the flour, garlic powder, salt, and pepper into a large plastic bag. Chop the chicken into small pieces and add to the bag. Shake to coat the pieces.
Heat the olive oil in a large skillet over medium heat. Cook the onion and pepper until the onion is translucent (about 6 minutes). Stir in the butter and allow to melt. Add in the chicken pieces.
Cook chicken until browned on all sides (but not cooked through).
Increase heat to medium-high and add chicken broth and chipolte peppers and sauce. Bring to a boil, reduce liquid to half, stirring often. Cook chicken through (about 10 minutes). Remove from heat and stir in sour cream until smooth.
Top with cilantro and serve over white rice.
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