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Categories:Viewed: 71 - Published at: 6 years ago
Ingredients
- 2 Tbsp. butter or margarine
- 6 small bone-in chicken breast (2 lb.)
- 1/4 tsp. black pepper
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
- 1 Tbsp. chopped canned chipotle peppers in adobo sauce
- 2 tsp. chopped fresh parsley
Method
- Melt butter in large skillet on medium-high heat.
- Add chicken; cook 5 min.
- on each side or until golden brown on both sides.
- Season with pepper.
- Add onions and garlic; cook and stir 5 min.
- or until crisp-tender.
- Cover; cook on medium heat 10 to 12 min.
- or until chicken is done (165F).
- Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Reduce heat to low.
- Stir sour cream and chipotle peppers into drippings in skillet; cook 5 min.
- or until heated through, stirring occasionally.
- Add parsley; mix well.
- Spoon over chicken.
