Leesa's Coyote Cantina Chicken

This recipe was inspired by a dish I ate during our Colorado vacation a few years ago. Tim and I were afraid to try Mexican food north of the Texas border, but the Coyote Cantina was the nearest restaurant to our B&B, and we were too tired from hiking to go hunting for another one. I'm glad, because the food there rivaled any we could get at home.

Sour cream sauce recipe from .

Ingredients:

3 cups cooked Spanish rice (packaged is fine)
Cajun seasoning
4 boneless, skinless chicken breasts
1 yellow onion, diced
1 green bell pepper, diced
2 tomatoes, peeled, seeded, and diced

Sour Cream Sauce:
1 cup water
1 tsp. lemon juice
2 chicken bouillon cubes
3 Tbs. flour
3 Tbs. butter, melted
1 1/2 cups sour cream
Salt and pepper to taste

Prep time: 1 hour
Yield: 4 servings

Prepare Spanish rice according to package directions.

Trim fat from chicken. Coat in cajun seasoning. Heat a large skillet over medium-high heat. Sear chicken breast halves on both sides, then cook 8 minutes on each side or until juices run clear. Remove from skillet and keep warm in the oven.

Add onion, bell pepper, and tomatoes to the skillet. Sauté until vegetables are somewhat softened but still have a bit of crunch. Remove from skillet and keep warm in the oven.

Sour Cream Sauce:
In the skillet, bring water, lemon juice, and bouillon cubes to a boil. Reduce heat to a simmer.

Mix together the flour and butter to make a smooth paste. Slowly add the mixture to the simmering liquid, stirring constantly. Cook over medium-low heat until thickened and smooth, about 3 to 4 minutes.

Stir a bit of the mixture into the sour cream to temper. Stir the sour cream into the mixture in the skillet over low heat. Do not boil or the sauce will break. Season to taste with salt and pepper.

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