| 1. |
In a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper |
| 2. |
Cut chicken breasts in half. Place chicken pieces in a bag and set in a shallow dish. |
| 3. |
Pour sour cream mixture over chicken, seal bag. Refrigerate overnight, turn bag occasionally. |
| 4. |
Place flour in a shallow dish. |
| 5. |
Remove chicken from sour cream mixture shaking off excess. Discard remaining sour cream mixture. Add chicken pieces to flour mixture, a few at a time, turning to coat. |
| 6. |
Add oil to a 12" inch heavy skillet to a depth of 1/4 to 1/2". Heat over medium high heat until hot, about 350° F (175° C). Reduce heat. |
| 7. |
Carefully add chicken to the skillet. Cook uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170° F (75° C) for breast)), turning occasionally to brown evenly. |
| 8. |
Drain on paper towel. |
