 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A quick and easy dinner, great for the summer does not heat up your kitchen. This is not a very spicy dinner if you like it spicy feel free to change the spices. Also if you use a thick chicken breast you will need to pound it or adjust the cooking time. Ingredients:
1 tablespoon oil |
1 small red onion, chopped |
2 garlic cloves, minced |
2 tablespoons flour |
4 boneless skinless chicken breasts, about 1 1/2 pounds total, not to thick |
1/2 teaspoon ground cumin |
1 cup chicken broth, low sodium or regular |
1 teaspoon red wine vinegar |
1 cup bottled medium salsa or 1 cup hot hot depending on personal taste salsa |
1 (10 ounce) package frozen corn, thawed |
1 cup instant rice |
Directions:
1. Heat the oil in a large non stick skillet over medium high heat. Add onion and garlic, saute, stirring occasionally for about 2 minutes or until softened.
2. Place flour on a plate. Place chicken in flour to coat each side, patting off excess. Add to skillet, saute for 2 minutes per side or until lightly golden. Add cumin, chicken broth, vinegar, salsa and corn. Cook for about 4 minutes. The chicken should almost be done unless your using a thick boneless breast then you will have to adjust your cooking time. Remove from heat. Stir rice into liquid. Cover and let stand 8-10 minutes or until the rice is tender. Serve with extra salsa and sour cream if desired.
|
|