Creamy Picante Chicken
– Boneless, skinless chicken breasts – Ground cumin – Salt and pepper, to taste – Vegetable oil – Garlic, minced – Picante sauce – Cooked rice – Sour cream – Avocado, sliced
Cut chicken, season with cumin, salt, and pepper, and brown in warmed skillet.
Add picante sauce to the skillet, cover, and simmer for 10 minutes.
Once chicken is done, remove it to a platter with rice using a slotted spoon.
Add sour cream to remaining picante sauce and spoon over chicken. Top with avocado.
Get the full recipe at ashcroftfamilytable.com