Southwest Chicken Breasts |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I made this up one evening, when I had chicken breasts thawed out, and some cilantro that I needed to use fairly soon. We both enjoyed it a lot. You may serve this over rice, or not...your call. Ingredients:
2 boneless skinless chicken breasts |
1 cup chicken broth |
1/2 onion, sliced thin |
2 tablespoons minced garlic |
1 tablespoon butter |
2 tablespoons olive oil |
1/2 cup chopped cilantro |
3 green onions, diced |
1/2 cup shredded mexican blend cheese |
1 cup flour, seasoned with |
ranch dressing mix |
salt and pepper |
Directions:
1. Place flour in a small bowl, and add about 1/3 of a package of ranch dressing mix to flour.
2. Also add salt and pepper if you wish.
3. In a medium pan, add olive oil, and heat oil.
4. Flour both chicken breasts in ranch flour mixture, and add to oil.
5. Brown chicken on both sides until crispy.
6. Remove chicken from pan and place on paper towel to drain any extra oil.
7. Add chicken broth, sliced onion, garlic, and 2 tablespoons of flour mixture to the pan.
8. Heat until the mixture thickens, about 5 minutes or so.
9. Add chicken back to the pan.
10. Stir the cilantro and green onion into the mixture.
11. Cover pan, and let it cook for about 3-4 minutes.
12. Top chicken breasts with cheese and cover pan for another minute, or until cheese melts.
13. Serve chicken over rice if you prefer, and pour sauce over chicken breasts.
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