Skillet Chicken with Green Chile Sauce

From: Good Housekeeping

This speedy -- and delicious -- Green Chile sauce is served with sautéed chicken breasts. Check to see if you can do any prep while the chicken is cooking. After chicken is cooked, transfer to platter. Prepare sauce in same skillet over medium-high heat. For best results, try to buy chicken breasts of uniform size.


Yields: 4 main-dish servings
Total Time: 20 min

Ingredients
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

Directions

1.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.
2.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.
3.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.
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jkquintana says:
very good
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jk2ff says:
agree with jen..., very easy to cook and very delicious.
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jenlaister8 says:
This is a fabulous way to cook chicken. very flavorful and a breeze to make.
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Reprinted with permission of Hearst Communications, Inc.