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Skillet Chicken with Green Chile Sauce & Fried Cauliflower

Chef Brooks spices up chicken with green chiles and a simple vegetable side.
Skillet Chicken with Green Chile Sauce & Fried Cauliflower

Skillet Chicken with Green Chile Sauce

Ingredients
2 medium Tyson® Boneless Skinless Chicken Breasts halves
Tone’s® Salt & Pepper to taste
2 tablespoons olive oil
1 can (4-4 ½ oz.) green chiles, diced
10-15 grape tomatoes, cut in half
¾ cups reduced sodium chicken broth
1 tablespoon Tone’s® Ground Cumin
1 garlic clove, crushed with a press
2 tablespoons fresh cilantro, chopped
Green onions, diced for garnish

Make
•Place Tyson® Boneless Skinless Chicken Breast halves between 2 sheets of plastic wrap.
•With a meat mallet or rolling pin, pound chicken breasts to an even ½ inch thickness.
•Sprinkle with ¼ teaspoon Tone’s® Salt and ¼ teaspoon Tone’s® Ground Black Pepper.
•In a nonstick 12 inch skillet, heat oil over medium-high heat until hot. Add chicken breasts and cook 6-7 minutes or until browned on both sides.
•Transfer chicken breasts to platter and cover with foil to keep warm.
•Add green chiles back to the skillet along with grape tomatoes, chicken broth, Tone’s® Ground Cumin, garlic and any juices from cooked chicken on the platter. Cook 3 minutes on medium-high heat to reduce sauce slightly, stirring occasionally. Stir in cilantro.
•Pour over chicken on platter or plate chicken. Add sauce and garnish with diced green onions before serving.

Cauliflower
Ingredients
1 head cauliflower, broken into 4 small pieces
Oil for frying
Tone’s® Salt & Pepper to taste

Make
•Place cauliflower in fryer for about 5 minutes until brown.
•Remove and drain on a paper towel.
•Season with Tone’s® Salt and Pepper to taste.

Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.

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