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  1. #1

    Default Skillet Chicken with Green Chile Sauce

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    4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
    Salt and pepper
    1 tablespoon(s) olive oil
    1 can(s) (4- to 4 1/2-ounce) diced green chiles
    1 cup(s) grape tomatoes, each cut in half
    3/4 cup(s) reduced-sodium chicken broth
    1/2 teaspoon(s) ground cumin
    1 clove(s) garlic, crushed with press
    2 tablespoon(s) chopped fresh cilantro


    Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
    In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
    To skillet, add green chiles, grape tomatoes, chicken broth, ground cumin, garlic, and any juices from chicken on platter. Cook 3 minutes to reduce sauce slightly, stirring occasionally. Stir in cilantro.

  2. #2
    Retired Staff
    Join Date
    Dec 2011



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