Creamy Salsa Chicken Skillet

Ingredients

• 1 lb. boneless, skinless chicken breast
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 Tbsp cooking oil
• 16 oz. jar salsa
• 15 oz. can black beans
• 1/2 cup frozen corn kernels
• 1/3 cup sour cream
• 2 oz. queso fresco
• 1 handful fresh cilantro or sliced green onions
• 4 cups cooked rice for serving

Directions

1. Blot the chicken with a paper towel so the surface is dry. Set it on a cutting board, lay plastic wrap over the top, and use a mallet or rolling pin to tap it into an even thickness, about 1/2-inch thick. This is the step that keeps dinner moving and helps the chicken cook evenly instead of getting dry at the edges. In a small bowl, mix together the chili powder, cumin, garlic powder, and salt. Scatter that seasoning over both sides of the chicken, then massage it in so every bit gets coated.
2. Set a large deep skillet over medium heat. Pour in the cooking oil and tilt the pan so the bottom is coated. When the skillet is good and hot, add the chicken. Cook it on both sides until it is browned and cooked through, about 5 minutes each side. The exact time can shift a bit depending on your chicken pieces and your cookware.
3. As the chicken cooks, wash the black beans and let them drain. If you are using cilantro, give it a rough chop; if green onions are your pick, slice them.
4. Move the finished chicken to a clean cutting board and let it sit while you build the sauce. Lower the heat to medium low. Add the salsa to the skillet, scraping and stirring so the browned bits loosen from the pan. Stir in the black beans and frozen corn kernels, and let the sauce warm up.
5. To keep the sour cream from turning grainy in the hot salsa, temper it first. Spoon a little of the warm salsa into the sour cream, adding a few spoonfuls one at a time so it warms gently and adjusts to the acidity. When the sour cream feels slightly warm, stir it back into the skillet until the sauce is creamy. Turn off the heat.
6. Cut the chicken breast into strips, then lay it over the creamy salsa sauce in the skillet. Finish with crumbled cheese and either cilantro or green onion. Serve it over cooked rice.