Title: Quick Chicken with Green Chili Sauce
Categories: Easy, Tested
Yield: 2 Servings
2 lg Boneless chicken breast
1 ts Cajun season (or to taste)
I used montreal chicken
1 ea PAM Spray
2 tb Oil (or less)
1 cn Cream of chicken soup
-undiluted
1 sm Can chopped green chilis
-undrained
1 ts Lemon juice
4 tb Sour cream
MMMMM-------------------------SERVE WITH------------------------------
Noodles
Or
Rice
Or
Mashed potatoes
Pound chicken breasts slightly to have uniform thickness. Do as much
or as little as you want - this will determine cooking time.
In small bowl, combine soup, chilies and lemon juice. Set aside.
Sprinkle first side with spices.
Spray fry pan with PAM, heat and then add a small amount of oil.
Heat to medium high, place spiced side of chicken down in pan - then
sprinkle spice on second side.
Brown each side of the chicken - pour soup mixture into pan around
chicken - leaving some of the chicken not covered with sauce . Bring
mixture to a boil, then reduce heat, cover and simmer chicken for
about 8 to 10 minutes.
Remove chicken to platter. Stir in the sour cream - combine well.
Serve sauce in separate bowl to spoon over chicken and noodles.
Tested 4/21/2010. Very nice - will do again.
Can change taste by using different spices - Mexican blend or cajun
spice would be good as well as the Montreal Chicken that I used. You
can control the heat level by the amount of spice you sprinkle on the
chicken breasts.
Variation of recipe from Taste of Home Simple/Delicious May 2010.
