1 lb. chicken cutlets
1 jar salsa
3-4 tbsp. butter
Pepper
Sour cream
Sliced black olives
Rice

Melt butter and pepper in frying pan. Trim cutlets and saute in pan, turning occasionally until cooked throughout (10-15 minutes). Pour salsa into pan on top of chicken. Continue to simmer for about 15-20 minutes with a cover.

While chicken is simmering, prepare rice. Serve chicken on a bed of rice. Top with sour cream and olives. Serves 3-4.