A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Tijuana Chicken
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- #21403
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 boneless, skinless chicken breast halves
salt and pepper
2 tablespoons olive oil
1 can (14.5 ounce size) Mexican or salsa-style stewed tomatoes, undrained
1/2 cup canned chicken broth, regular or low-sodium
2 drained canned jalapeno peppers, minced
OR
2 teaspoons chopped canned chipotle chiles in adobo sauce
1 can (2.25 ounce size) sliced ripe olives, drained
2 tablespoons tequila
2 tablespoons chopped cilantro
directions
Season chicken with salt and pepper. In large skillet, heat oil. Cook chicken over medium-high heat, turning once, until golden on both sides, about 8 minutes total.
Add tomatoes in juice, chicken broth and jalapeno peppers. Cover and simmer for 5 minutes. Add olives, tequila and cilantro. Simmer, uncovered, for 5 minutes.
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nutrition data
Nutritional data has not been calculated yet.
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