Skillet Chicken with Green Chile Sauce

[rtebalt]

Good Housekeeping Recipe

4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
Salt and pepper
1 tablespoon(s) olive oil
1 can(s) (4- to 4 1/2-ounce) diced green chiles
1 cup(s) grape tomatoes, each cut in half
3/4 reduced-sodium chicken broth
1/2 teaspoon(s) ground cumin
1 clove(s) garlic, crushed with press
2 tablespoon(s) chopped fresh cilantro
DIRECTIONSPlace chicken-breast halves between 2 sheets of plastic wrap.

With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
To skillet, add green chiles, grape tomatoes, chicken broth, ground cumin, garlic, and any juices from chicken on platter.

Cook 3 minutes to reduce sauce slightly, stirring occasionally. Stir in cilantro.

Serves 4

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