Tex-mex Chicken Cutlets

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 boneless skinless chicken breast halves (about 1 1/2 pounds total)
• 1/2 teaspoon ground cumin
• 1 cup chicken broth
• 1 teaspoon red wine vinegar
• 1 cup bottled medium-hot salsa
• 1 (10 ounce) package frozen corn, thawed
• 1 cup instant rice

Recipe

• 1 heat the oil in a large nonstick skillet over medium-high heat. add onion and garlic; saute, stirring occasionally, for 2 minutes or until softened.
• 2 meanwhile, place flour on a plate. place chicken in flour to coat each side, patting off excess.
• 3 add to skillet; saute for 2 minutes per side or until lightly golden. add cumin, chicken broth, vinegar, salsa, and corn. cook about 4 minutes.
• 4 remove from heat.
• 5 stir rice into liquid. cover, let stand 8 to 10 minutes or until rice is tender.
• 6 serve with extra salsa, if desired.