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This simple Mexican chicken dinner, covered in a delicious chile cream sauce with just a hint of lime, will make swoon.
Season chicken on both sides with salt, pepper, garlic powder and cumin.
Heat a large skillet over medium high heat. Cook chicken until browned on both sides. Add soup, water, chilies and lime juice. Heat to a boil. Cover the skillet and cook over low heat for 15 minutes or until chicken is done and no longer pink in the middle. Stir in sour cream and heat through.
Serve over Mexican rice with chile cream sauce over all.
Makes 4-6 servings.
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