Serves: 4
Total Calories: 963
1. Prepare the cilantro-mint sauce. Cover and refrigerate. Melt the butter in a large nonstick skillet, over medium heat, until it foams. Cook the onion, stirring, until softened, about 3 minutes. Add the corn and cook until tender, about 5 minutes. Season with 1/4 teaspoon of the salt and cumin. Set aside off heat.
2. In another large skillet, heat the oil over medium heat until it shimmers and cook the chicken 4 to 5 minutes per side, or until browned on the outside, firm to the touch, and no longer pink inside in the thickest part. To serve, place 1 chicken breast in the center of each of 4 plates. Top each breast with some of the sauce. Spoon the corn equally around the chicken on each plate. Pass the remaining sauce at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken and Corn with Fiery Cilantro-Mint Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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