Tex Mex Chicken Cutlets
- 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
- 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.
oil, red onion, garlic, flour, chicken breasts, ground cumin, chicken broth, red wine vinegar, salsa, frozen corn, instant rice
Taken from www.food.com/recipe/tex-mex-chicken-cutlets-118353 (may not work)