1 (14 1/2 oz.) stewed tomatoes
1/4 c. mild chili salsa
3/4 c. chopped onion
1 garlic clove, minced
1/4 tsp. salt
4 boneless/skinless chicken breast halves
3 tbsp. all-purpose flour
2 tbsp. olive oil
2 c. hot cooked rice
1/2 c. sour cream, divided

In medium bowl, combine tomatoes, salsa, onion, garlic and salt. Set aside. Coat chicken with flour.

In 10 inch skillet with cover, heat oil over medium heat. Saute chicken for 3 to 4 minutes on each side, or until golden brown. Pour sauce over chicken. Cover and simmer for 20 minutes or until chicken is tender.

Spoon 1/2 cup rice onto 4 individual plates. Top with chicken and 1/2 cup sauce. Garnish each with dollop sour cream. Makes 4 servings.