Submitted by lcioban on Tue, 07/21/2009 - 6:46pm
 
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Corn Chipotle Skillet Chicken with Watercress

Ingredients

4 medium boneless chicken breasts with the skin removed.

Hain sea salt and black pepper to taste

2 cups of Organic Creamy Corn & Lemongrass Soup

2 teaspoons of minced chipotle in adobe sauce

¼ cup of sour cream

1 sticks of unsalted butter

2 garlic cloves chopped finely

2 bunches of watercress cleaned and stemmed

½ cup of cilantro leaves for garnish.

Directions

  1. In a large skillet melt the butter over a medium high flame add the garlic and cook for 3 to 5 minutes until golden add the chicken, cook uncovered for about 15 minutes until golden.
  2. Turn the breasts over and continue cooking another 15 minutes add the corn soup and chipotle to just cover the breasts and cook a further 5 to 10 minutes until chicken has cooked through.
  3. Stir in the sour cream.
  4. Place the watercress on a platter and top with the chicken and the sauce, season to taste, garnish with cilantro leafs and serve immediately.
Serves: Serves 4