Serves: 4
4 chicken breast halves, boned and
skinned
salt and freshly ground black pepper
1 Tablespoon cumin
2 Tablespoons all purpose flour
3 Tablespoons butter
2 cloves garlic, chopped
1/2 cup chicken broth
3 Anaheim or California chiles, roasted, peeled, and
chopped, or small can (3 oz) mild green chiles
1 cup sour cream
1/2 cup shredded Monterey Jack cheese
Season chicken with salt and
pepper to taste and 1 teaspoon cumin. Dredge in flour. Melt butter in skilled, then sauté
chicken over medium heat a few minutes on each side; do not overcook. Remove
from skillet. Add garlic to skillet and sauté a moment. Add broth, chiles, and remaining cumin. Cook until liquid has almost
evaporated. Reduce heat, then stir in sour cream and cheese and cook over low
heat until cheese has melted. Return chicken to pan and heat through, being
careful not to let sour cream sauce boil. Serve.