Chicken With Black Bean Salsa
- Ready In:
- 33mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon crushed fresh garlic
- 3 tablespoons chicken broth
- 1 (15 ounce) can black beans, undrained
- 1⁄2 cup salsa (chunky preferred, not the tomato based stuff)
- salt and pepper
directions
- Rinse the chicken, and pat it dry with paper towels.
- Spread each piece with some of the garlic, and salt and pepper if you choose.
- Coat a large skillet with nonstick cooking spray, and preheat over med-high heat.
- Arrange the chicken in the skillet, and cook for about 2 minutes on each side, or until browned.
- Reduce the heat to low, and add the chicken broth.
- Cover and simmer for 10-12 minutes, or until chicken is tender and the juices run clear when the chicken is pierced.
- Remove chicken from skillet, keep it warm in separate container.
- Drain any liquid from the skillet, and add black beans and the salsa.
- Cook and stir over medium heat until heated through.
- Spoon the bean mixture over the chicken and serve.
- Goes great with rice.
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Reviews
-
To me this seemed like a stovetop equivelant of Southwest Easy Oven Ckn (#95837). I like both recipes. For this I ended up using garlic salt on the breasts before putting in the skillet. I drained my black beans out of habit. My favorite salsa is an extra mild picante so I put 1 c. in and then turned the heat up to do something of a reduction to thicken it up. I can't do rice on the stove to save my life so we went with Minute Rice. Was very tasty and simple.
RECIPE SUBMITTED BY
bratty
United States
Happily married and living in Missouri with my husband and a dachshund we call Bruiser.
Love to cook, and especially love to entertain for our friends.
I love to grill, no matter the weather, or the season...everything just tastes better on the grill IMHO.