Crunchy Chicken in Green Sauce

• 1/2 cup buttermilk
• 2/3 cup yellow cornmeal
• 1 tablespoon ancho chili powder or regular chili powder
• 1/2 teaspoon salt
• 4 skinless boneless chicken breast halves, pounded to 1/2- to 1/3-inch thickness
• 2 tablespoons corn oil
• 2/3 cup low-salt chicken broth
• 1 cup bottled green salsa
• 3 tablespoons chopped fresh cilantro
• 1 large avocado, peeled, pitted, sliced

1. Pour buttermilk into shallow dish.
2. Combine cornmeal, chili powder, and salt in separate shallow dish.
3. Place chicken in buttermilk and turn to coat.
4. Place chicken in cornmeal mixture and turn to coat.
5. Heat 1 tablespoon oil in large nonstick skillet over medium heat.
6. Add 2 chicken breasts; saute until cooked through, about 3 minutes per side.
7. Transfer chicken to plate; tent with foil.
8. Repeat with remaining oil and chicken.
9. Add broth to drippings in skillet.
10. Bring to simmer over medium heat, stirring to scrape up browned bits.
11. Stir in salsa; simmer until slightly reduced, about 3 minutes.
12. Mix in cilantro.
13. Divide chicken among 4 plates.
14. Spoon sauce over chicken.
15. Top with avocado slices and serve.

buttermilk, yellow cornmeal, ancho chili powder, salt, chicken breast halves, corn oil, lowsalt chicken broth, green salsa, fresh cilantro, avocado

Taken from www.epicurious.com/recipes/food/views/crunchy-chicken-in-green-sauce-107283 (may not work)