Skillet Chicken with Green Chile Sauce

• 4 medium skinless, boneless chicken-breast halves
• salt and pepper
• 1 tbsp. olive oil
• 1 can diced green chiles
• 1 c. grape tomatoes
• 3/4 c. reduced-sodium chicken broth
• 1/2 tsp. ground cumin
• 1 clove garlic
• 2 tbsp. chopped fresh cilantro

1. Place chicken-breast halves between 2 sheets of plastic wrap.
2. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
3. In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
4. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.
5. Transfer breasts to platter; cover with foil to keep warm.
6. To skillet, add green chiles, grape tomatoes, chicken broth, ground cumin, garlic, and any juices from chicken on platter.
7. Cook 3 minutes to reduce sauce slightly, stirring occasionally.
8. Stir in cilantro.

skinless, salt, olive oil, green chiles, grape tomatoes, chicken broth, ground cumin, clove garlic, fresh cilantro

Taken from www.delish.com/recipefinder/skillet-chicken-green-chile-ghk0907 (may not work)