Tex-Mex Chicken Cutlets
Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté, stirring occasionally, for 2 minutes or until softened.Advertisement
Meanwhile, place flour on a plate. Place chicken in flour to coat each side, patting off excess. Add to skillet; sauté for 2 minutes per side or until lightly golden. Add cumin, chicken broth, vinegar, salsa and corn. Cook about 4 minutes.
Remove from heat. Stir rice into liquid. Cover, let stand 8 to 10 minutes or until rice is tender. Serve with extra salsa, if desired. Makes 4 servings.