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01-19-2012, 09:51 AM #1
Skillet Chicken with Green Chile Sauce
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.
01-22-2012, 04:28 AM #2
“ιƒ уσυ נυ∂gє ρєσρℓє, уσυ нανє ησ тιмє тσ ℓσνє тнєм.”
"Time Can Make Us Move On.. But It Can't Fix A Broken Heart"..
~♥♥~ My One Hand is Enough to fight against the world if you Hold the other One....! ~♥♥~
"The PEOPLE Who want to STAY in your LIFE will always find a WAY"