1. Sprinkle the chicken with salt and black pepper to taste. 2. Dredge both sides of chicken through the flour, shaking off excess. 3. Melt the butter over med heat in a large heavy bottomed pot. 4. Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side). 5. Remove chicken from the pot and keep warm. 6. Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot. 7. Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil. 8. Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken. 9. Continue to cook until chicken is cooked through and tender (about 15 minutes). 10. Taste the sauce and add more salt and pepper if desired. 11. Place chicken on a serving platter and spoon sauce over each piece. 12. Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
