4 chicken halves, on bone
flour, for dredging
3 tbsp butter
1 24 ounce jar of green salsa
1 cup chicken broth
2 cloves of garlic chopped finely
5 tbsp chopped cilantro
1 chile seeded and chopped
1/2 tsp ground cumin
salt and pepper

1. Sprinkle the chicken with salt and pepper, and then dredge in the flour. Shake off excess flour.
 
2. Melt the butter in a skillet, then add the chicken halves and cook over a medium-high heat, turning once,
   until they are golden brown but not cooked through - they will continue to simmer slightly in the sauce.
   Remove from the skillet and set aside.
  
3. Place the salsa, chicken broth, garlic, cilantro, chile, and cumin in a pan and bring to a boil.
   Reduce the heat to a low simmer. Add the chicken halves to the sauce, and spoon the sauce over the chicken.
   Continue to cook until the chicken is cooked through.
  
4. Remove the chicken from the pan and season with salt and pepper. 
   Serve with the sour cream,shredded lettuce, scallions, and cilantro leaves.
 
   This is real easy to make. Cooking time is about 30 to 40 minutes.

Enjoy! Chef Christopher Jonathan Riley