Skillet Chicken in Tomato Chipotle Sauce With Avocado Crema

About This Recipe

A quick Mexican-inspired chicken dish, made in the skillet with a smoky-spicy tomato-chipotle sauce topped with an avocado-sour cream sauce.

Ingredients

• 2 boneless, skinless chicken breasts, halved (1 pound total )
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cumin
• Freshly ground black pepper (to taste)
• Olive oil spray
• 1 teaspoon olive oil
• 1/2 small onion (sliced)
• 2 garlic cloves (minced)
• 1/2 cup tomato sauce
• 1/2 cup low sodium chicken broth
• 1 tablespoon chipotle pepper in adobo
• Juice of ½ lime
• 2 tablespoons chopped cilantro
• 1/4 cup low fat sour cream
• 1 ounce avocado
• 2 tablespoons fresh cilantro leaves
• ½ small jalapeno pepper (seeds and membrane removed)
• 1 small garlic clove
• 1 tablespoon lime juice
• 1/8 tsp kosher salt
• Freshly ground pepper (to taste)
• 1  tablespoon water (as needed)

Instructions

1. 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.
2. 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.
3. 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.
4. Meanwhile, to make the avocado sauce combine all sauce ingredients in a small blender and process until smooth and uniform in color.
5. To serve: Top each chicken breast half with tomato sauce mixture, avocado sauce and garnish with cilantro.