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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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When I find a good picante sauce, I can't seem to get enough of it - but I get bored with just chips and picante. I created this and my family just loves it. I've made it without the fattening butter, but it doesn't seem to have the flavor depth without it. I usually use 4 chicken breasts, but you could use chicken tenders, thighs, or any pieces. Ingredients:
4 chicken breasts or 1 1/2 lbs any chicken pieces |
2 tablespoons olive oil |
4 tablespoons butter (divided in 1/2) |
1 large onion, chopped |
4 garlic cloves, choppped |
1 cup picante sauce |
1/2 cup chicken broth |
1/4 cup parsley, chopped |
1/4 cup cheddar cheese or 1/4 cup monterey jack cheese, grated |
Directions:
1. Heat a large skillet.
2. Salt and pepper chicken pieces.
3. Add olive oil to skillet.
4. Add chicken, onion, garlic, and 2 T. butter.
5. Sear chicken on both sides for 5 minutes per side.
6. Remove chicken from pan, set aside.
7. Add picante sauce and remaining 2 T. butter.
8. Saute for about 3 minutes stirring constantly to remove some of the raw flavor of the picante.
9. Return chicken to skillet.
10. Add broth and parsely, stir, cover turning chicken about every 5 minutes.
11. When chicken is done, remove lid continuing to cook liquid back to the consistency of thicker picante sauce.
12. Remove chicken from skillet, let stand a few minutes to allow juices to redistribute, and top evenly with cheddar.
13. Serve over white or brown rice.
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