Jul 08
Chicken with Creamy Jalapeno SauceLeave a comment

4 boneless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
2 medium onions, chopped
1/2 cup chicken broth
2 jalapenos, seeded and minced
2 teaspoons ground cumin
3 oz. reduced-fat cream cheese, cubed
1/4 cup reduced-fat sour cream
3 plum tomatoes, seeded and chopped
2 cups hot cooked rice

What you’ll do:
Sprinkle chicken breasts with salt. In a large skillet over medium-high heat, brown both sides of the chicken in the oil. Add onions, jalapenos, broth, and cumin. Bring to a boil; reduce heat cover and simmer for 5-7 minutes or until a heat thermometer reads 170 degrees. Remove chicken from the pan and keep warm. Stir cream cheese and sour cream into the onion mixture until completely blended. Stir in tomatoes and heat through. Serve chicken over rice and cream sauce.

Source: Taste of Home, September 2007

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