Tex-Mex Chicken Cutlets

• 1 tablespoon oil
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 boneless skinless chicken breast halves (about 1 1/2 pounds total)
• 12 teaspoon ground cumin
• 1 cup chicken broth
• 1 teaspoon red wine vinegar
• 1 cup bottled medium-hot salsa
• 1 (10 ounce) package frozen corn, thawed
• 1 cup instant rice

1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Add onion and garlic; saute, stirring occasionally, for 2 minutes or until softened.
3. Meanwhile, place flour on a plate.
4. Place chicken in flour to coat each side, patting off excess.
5. Add to skillet; saute for 2 minutes per side or until lightly golden.
6. Add cumin, chicken broth, vinegar, salsa, and corn.
7. Cook about 4 minutes.
8. Remove from heat.
9. Stir rice into liquid.
10. Cover, let stand 8 to 10 minutes or until rice is tender.
11. Serve with extra salsa, if desired.

oil, red onion, garlic, flour, chicken breast halves, ground cumin, chicken broth, red wine vinegar, salsa, frozen corn, instant rice

Taken from www.food.com/recipe/tex-mex-chicken-cutlets-155671 (may not work)