Chicken With Creamy Jalapeno Sauce

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 2 medium onions, chopped
• 1/2 cup reduced-sodium chicken broth
• 2 jalapeno peppers, seeded and minced
• 2 teaspoons ground cumin
• 3 ounces reduced-fat cream cheese, cubed
• 1/4 cup reduced-fat sour cream
• 3 plum tomatoes, seeded and chopped
• 2 cups hot cooked rice

1. Sprinkle chicken with salt. In a
2. over medium-high heat, brown chicken in oil on both sides.
3. Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165u0b0, 5-7 minutes. Remove chicken and keep warm.
4. Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

chicken breast halves, salt, canola oil, onions, chicken broth, peppers, ground cumin, cream cheese, sour cream, tomatoes, rice

Taken from www.tasteofhome.com/recipes/chicken-with-creamy-jalapeno-sauce/ (may not work)