Skillet Chicken In Tomato Chipotle Sauce With Avocado Crema Food

SKILLET CHICKEN IN TOMATO CHIPOTLE SAUCE WITH AVOCADO CREMA

Steps:

• Place the chicken breast halves between 2 pieces of plastic wrap or parchment and lightly pound to even thickness. Season both sides with ¼ teaspoon salt and pepper.
• Heat large non-stick skillet over medium high heat. Spray with olive oil spray, add chicken breasts and brown each side, 2 minutes each. Remove chicken from pan and set aside on a plate.
• Reduce heat to medium, add oil and onions and sauté, scraping brown bits with a wooden spoon, about 3 minutes or until onions are tender. Add garlic and sauté 30 seconds more. Add tomato sauce, chicken broth, ½ teaspoon salt, cumin, chipotle pepper and adobo sauce, stir and bring to a boil. Reduce heat to medium low, return chicken to pan, cover and cook 8 to 10 minutes more or until chicken is cooked through. Add lime juice.
• Meanwhile, to make the avocado sauce combine all sauce ingredients in a small blender and process until smooth and uniform in color.
• To serve: Top each chicken breast half with tomato sauce mixture, avocado sauce and garnish with cilantro.

CHICKEN IN CREAMY AVOCADO SAUCE

Steps:

• Pound chicken to 1/2 inch thickness.
• Heat oil in a large skillet.
• Sprinkle chicken with cumin, salt, and cayenne pepper.
• Place chicken and garlic in skillet and cook over medium-high heat, 2 minutes per side.
• Add tomatoes; cover and simmer until chicken is cooked through, 5 to 6 minutes.
• Transfer chicken to serving platter; keep warm.
• Cook juices in skillet over high heat until thickened, about 2 minutes.
• Reduce heat to low; stir in sour cream, avocado, and cilantro until well blended.
• Pour over chicken.
• Serve over hot cooked linguine.