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10 minutes
20 minutes
35 minutes
- 6 skinless, boneless chicken breast halves
- 1 (15 ounce) jar mild picante salsa
- 1 (14 ounce) can chicken broth
- Rub the chicken breasts generously with salt and black pepper.
- In a large skillet over medium-high heat, brown chicken breasts in oil for 4 to 6 minutes per side. Pour in salsa and chicken broth, bring to a boil, then reduce heat to medium-low and simmer for 3 to 5 minutes. Turn chicken, stir the salsa mixture, and continue simmering until chicken is tender and the sauce is slightly thickened, about 3 to 5 minutes more. Ensure chicken reaches an internal temperature of at least 165°F (74°C).
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