1
lb. chicken breasts
2 Tbsp. olive oil
salt and freshly ground pepper
1 small onion, diced
2 large garlic cloves, minced
1 cup chicken broth
1 small can diced green chilies
6 Tbsp. chopped fresh cilantro leaves
2 tsp. ground cumin
1/2 cup sour cream
Sauté
chicken breasts in 1 tbsp. oil over medium-high heat until golden
and
firm. Season lightly with salt and pepper.
Remove chicken
and keep warm. Add the other tbsp. oil to pan and add onion
and cook, stirring, till soft. Add garlic and cook 1 minute.
Add stock and
reduce over high heat for 2 minutes.
Lower heat and add remaining ingredients except sour cream . Cook
for 5
minutes.
Add chicken
and their juices and cook 3-4 minutes or till done.
Stir in sour
cream and cook until sauce is warmed through. DO NOT BOIL.
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NOTES : Saute the chicken until it is almost done, in the first
step. It
doesn't have much more time to cook during the remainder of the
recipe.
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