Tex Mex Chicken Cutlets
photo by Marlene.
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
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
- 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.
- 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.
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Reviews
-
Excellent! Tonight it was warm , didn't feel like cooking ... and found this stove top recipe. It's one of the tastiest chicken dishes I've had in awhile! The only difference I had to do , was I don't use instant rice , so I mixed the rice in right away and let it simmer for 20 minutes. It was fiiiiiine!! :) Great blend of flavors and definitely on my keep list!! :) Thanks for posting!!
RECIPE SUBMITTED BY
Pumpkie
Rockland, Massachusetts