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.
Source: Allrecipes.com
VERDICT
This was really easy to put together- and tasty too! It was REALLY spicy (I used more than just two peppers and a LOT of the adabo sauce) so you can make it to suit your own tastes.
