I made this chicken tonight and my husband and I both loved it. A little spicy from the cajun seasoning, a little creamy and tangy from the sour cream, and the chicken is nice and tender. It's based on the recipe over at Wildflour's Kitchen, but I changed it significantly. This is one I will be making a lot!
Note that the amount of cajun seasoning you use will entirely depend on the brand and your own tastes, since there's a range of heat levels.
Green Chile Chicken
3 Tbsp butter
cajun seasoning to taste
2 C water
1 Tbsp chicken bouillon base (Better Than Bouillon)
7 oz can diced green chiles
3 Tbsp cornstarch, dissolved in 1/4 C cold water
1 C sour cream
Melt butter over medium in a large nonstick skillet. Sprinkle cajun seasoning to taste on both sides of the chicken cutlets. Cook chicken until golden on both sides. Add water, chicken bouillon base, and green chiles, and bring to a simmer. Stir around a bit gently with tongs to disperse the chicken bouillon base. Cover, reduce heat to medium-low, and simmer for 10 minutes.
Remove chicken to a plate, and increase heat to medium-high. When liquid is simmering nicely, pour in the cornstarch-water slurry in a thin stream while stirring constantly. Simmer until sauce has thickened. Reduce heat to medium-low and stir in sour cream until smooth. Taste the sauce and add salt or more cajun seasoning if needed. Add chicken back to skillet, turn to coat, and warm through.
Yield: 4-6 servings