Chicken with Creamy Jalapeno Sauce
Light & Tasty
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“My sister Amy came up with this recipe that does a great job of making boring old chicken breasts a lot more exciting,” writes Molly Cappone of Columbus, Ohio. “My husband and I just love the wonderful sauce!”
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
- 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
Directions:
Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides.
Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm.
Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice. Yield: 4 servings (2 cups sauce).