Tex Mex Chicken Cutlets - cooking recipe

Ingredients

1 tablespoon oil
1 small red onion, chopped
2 garlic cloves, minced
2 tablespoons flour
4 boneless skinless chicken breasts, about 1 1/2 pounds total, not to thick
1/2 teaspoon ground cumin
1 cup chicken broth, low sodium or regular
1 teaspoon red wine vinegar
1 cup bottled medium salsa or 1 cup hot hot depending on personal taste salsa
1 (10 ounce) package frozen corn, thawed
1 cup instant rice

Preparation

Heat the oil in a large non stick skillet over medium high heat. Add onion and garlic, saute, stirring occasionally for about 2 minutes or until softened.
Place flour on a plate. Place chicken in flour to coat each side, patting off excess. Add to skillet, saute for 2 minutes per side or until lightly golden. Add cumin, chicken broth, vinegar, salsa and corn. Cook for about 4 minutes. The chicken should almost be done unless your using a thick boneless breast then you will have to adjust your cooking time. Remove from heat. Stir rice into liquid. Cover and let stand 8-10 minutes or until the rice is tender. Serve with extra salsa and sour cream if desired.