• 10-inch nonstick pan with lid
• Tongs for turning the chicken
• 1 or 2 cup Measuring Cup

• 1 pound skinless boneless chicken breasts butterflied or pounded to about ½ inch thick. You should have 4 4-oz pieces to cook.
• 16 oz full fat sour cream
• 1 -2T Beggs Bold Blends Southwest Seasoning
• 1 cup chicken broth or stock (I use Better Than Bouillon)
• 2 T All-Purpose wheat flour
• Optional: add 4 oz can diced mild green chilis, 15 oz can (drained) hominy or corn, 15 oz can black beans (rinsed)

1. Prep: Begin boiling water and making pasta or rice. OR prepare cornbread and put in oven.
2. Prep: Butterfly thick chicken breasts. Pound if necessary to make the breasts mostly the same thickness.
3. Using a nonstick skillet, add 1T olive oil
4. Place chicken in pan and lightly brown (about 2 minutes per side)
5. Stir seasoning directly into the tub of sour cream
6. Mix stock with flour, taking care to break up all lumps
7. Pour stock and then the sour cream into the skillet with the chicken and stir all around the chicken to combine the stock and sour cream
8. Place lid on pan and simmer 8-10 minutes to complete cooking of the chicken and to thicken the sauce.

Serve over pasta (elbow, penne, or rotini)

Serve over plain or Spanish rice

Serve over open-face cornbread slices

Optional: top with crushed tortilla chips or pico de gallo