This southwestern version of fried chicken needs only two sides: purchased Mexican-style rice pilaf and a sauté of bell peppers and carrots. Flan with sliced kiwi would be a nice finish. Look for ancho chili powder in the spice section of your supermarket.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Pour buttermilk into shallow dish. Combine cornmeal, chili powder, and salt in separate shallow dish. Place chicken in buttermilk and turn to coat. Place chicken in cornmeal mixture and turn to coat.
Step 2
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2 chicken breasts; sauté until cooked through, about 3 minutes per side. Transfer chicken to plate; tent with foil. Repeat with remaining oil and chicken.
Step 3
Add broth to drippings in skillet. Bring to simmer over medium heat, stirring to scrape up browned bits. Stir in salsa; simmer until slightly reduced, about 3 minutes. Mix in cilantro. Divide chicken among 4 plates. Spoon sauce over chicken. Top with avocado slices and serve.
