Evening Edge
What’s For Dinner?
DEL.ICIO.USTasty Salsa Chicken
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Cuisine: Southwestern
This recipe is adapted from Athena Penson, personal chef, cooking teacher and culinary demonstrator for Springer Mountain chicken.
Penson suggests serving this chicken dish with black beans and corn. She also suggests chopping the dish and serving it over corn chips as a nacho-type appetizer, garnished with sour cream, green onions and cheddar cheese.
Hands on time: 25 minutes Total time: 25 minutes Serves: 2
Ingredients:
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1 pound boneless, skinless chicken breasts
Salt and pepper to taste
1/4 cup all-purpose flour
1 tablespoon olive oil or more if needed
1/4 cup dry vermouth or dry white wine (optional)
4 tablespoons reduced-sodium chicken broth
1 tablespoon butter, optional
1/2 cup salsa, or to taste
1/2 cup grated sharp cheddar cheese
1 cup cooked rice
Instructions:
Pound chicken to an even thickness of about 1/2 inch and season with salt and pepper. Lightly dredge chicken in flour, patting off any excess.
In a nonstick skillet over medium-high heat, add the olive oil. Sauté chicken until golden, 3 to 4 minutes per side, turning once. Set aside and cover to keep warm.
Reduce heat to low and add the vermouth. Allow the vermouth to start reducing, stirring well to incorporate the bits stuck to the pan into the sauce. Stir in the chicken broth and then the butter. Reduce for 1 to 2 minutes. Add the salsa and bring to a boil. Reduce sauce to a simmer, add the chicken, sprinkle with grated cheese and cover until melted. Serve over rice.
In a nonstick skillet over medium-high heat, add the olive oil. Sauté chicken until golden, 3 to 4 minutes per side, turning once. Set aside and cover to keep warm.
Reduce heat to low and add the vermouth. Allow the vermouth to start reducing, stirring well to incorporate the bits stuck to the pan into the sauce. Stir in the chicken broth and then the butter. Reduce for 1 to 2 minutes. Add the salsa and bring to a boil. Reduce sauce to a simmer, add the chicken, sprinkle with grated cheese and cover until melted. Serve over rice.
Nutrition:
Per serving: 660 calories (percent of calories from fat, 29), 66 grams protein, 44 grams carbohydrates, 2 grams fiber, 20 grams fat (8 grams saturated), 161 milligrams cholesterol, 576 milligrams sodium.
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