Mexicali Stewed Chicken Breast

1. 1

   Slice each chicken breast horizontally through to create two thinner pieces of each breast.

2. 2

   Then slice each of these into at least two pieces (or cut into 3 pieces if one breast seems exceptionally large).

3. 3

   Set these aside.

4. 4

   In medium sauce pan combine remaining ingredients.

5. 5

   Add chicken pieces and bring to boil.

6. 6

   Simmer about 30 minutes or until chicken is tender.

7. 7

   Remove chicken from sauce.

8. 8

   Bring sauce back to boil and thicken using 1 tablespoon of cornstarch dissolved in 1/2 cup of cold water.

9. 9

   Only use enough of the cornstarch and water mixture to slightly thicken the sauce.

10. 10

    It should be about the consistency of thin gravy.

11. 11

    To serve, place chicken piece on rice, biscuit, or corn bread and ladle small amount of sauce, about 1/4, over the chicken.

12. 12

    Note: A recipe for low fat cornbread or low fat biscuits can be found on this site by Chef Larz in Pennsboro, WV.

* Per serving · 4 servings · Values may vary.

No additional tips available.