Recipe(tried): Chicken Breast with Chiles, Cilantro and Sour Cream

CHICKEN BREAST WITH SOUR CREAM, CHILIES, AND CILANTRO

We had some very good chicken last night and I served it with refried beans, Mexican rice, guacamole and tortillas.

1 pound chicken breasts
2 tablespoons olive oil, divided use
Salt and freshly ground pepper
1 small onion, diced
2 large garlic cloves, minced
1 cup chicken broth
1 (4 ounce) can diced green chilies
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley*
2 tsp. ground coriander**
1/2 cup sour cream
Hot cooked rice (for serving)

Saute chicken breasts in 1 tablespoon oil over medium-high heat until golden and firm. (Saute the chicken until it is almost done, in the first step. It doesn't have much more time to cook during the remainder of the recipe.) Season lightly with salt and pepper. Remove chicken and keep warm.

Add the remaining tablespoon oil to pan and add onion and cook, stirring, till soft. Add garlic and cook 1 minute.

Add stock and reduce over high heat for 2 minutes.

Lower heat and add remaining ingredients except sour cream; cook for 5 minutes.

Add chicken and their juices and cook 3-4 minutes or till done.

Stir in sour cream and cook until sauce is warmed through. DO NOT BOIL.

Serve with rice or polenta squares.

*I used 6 tablespoon of fresh chopped cilantro, omitting the parsley.
**I used 2 teaspoons ground cumin, omitting the ground coriander.