Chicken with Creamy Jalapeño Sauce

In the process of trying to find a recipe to use leftover jalapeño peppers, chopped tomatoes, and chicken broth, I came across this nice and easy recipe at

http://www.tasteofhome.com/Recipes/Chicken-with-Creamy-Jalapeno-Sauce. I'll make it again. It was posted by Molly Cappone of Cleveland. The recipe was created by her sister.

This version serves 4

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 2 medium onions, chopped
• 1/2 cup reduced-sodium chicken broth
• 2 jalapeno peppers, seeded and minced
• 2 teaspoons ground cumin
• 3 ounces reduced-fat cream cheese, cubed
• 1/4 cup reduced-fat sour cream
• 3 plum tomatoes, seeded and chopped
• 2 cups hot cooked rice

Directions

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides.
• Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm.
• Stir cream cheese and sour cream into onion mixture until blended.
• Stir in tomatoes; heat through. Serve with chicken and rice.
• Yield: 4 servings (2 cups sauce).