Tender chunks of chicken breast simmer in a savory, creamy sauce with a smoky chipotle kick. This is great with a side of Mexican rice.
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ cup chopped green bell pepper
- 1 tablespoon butter
- ¾ cup low-sodium chicken broth
- 2 peppers chipotle peppers in adobo sauce
- ½ cup sour cream
- ¼ cup chopped cilantro
- Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
- Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
- Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.