Chicken Diablo

I made this tonight for dinner. I steamed brown rice, used low-fat sour cream, and served fresh steamed broccoli and corn on the cob with it. I also added sauteed mushrooms because what doesn't taste good with sauteed mushrooms? The sauce was really good but if you don't really like the flavor of hot sauce just put in 1/4 of a cup instead.

• 1/2 cup Frank’s hot pepper sauce
• 1 cup sour cream
• 1/2 cup ketchup
• 1/4 cup honey
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 4 chicken breasts, pounded out thinly
• 2 Tbs. canola oil
• 3 cloves garlic, minced
• 1/4 cup sliced scallions
• 2 cups cooked rice

In a bowl, combine the pepper sauce, sour cream, ketchup and honey. Whisk it up all good. Add the paprika and cumin; give it another whisk.

Pour half the mixture over the chicken breasts in a shallow dish. Cover and reserve the rest.

Cover and marinate chicken in the fridge for at least 2 hours.

Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the chicken breasts and cook until nicely browned on both sides and cooked through, 10-15 minutes.

Heat the remaining marinade in a small saucepan until lightly simmering.

Serve chicken over rice. Spoon some of the sauce over the chicken and garnish with scallions.

Original recipe from http://bevcooks.com/2011/12/chicken-diablo/