Poached Chicken on Rice with Adobo Sour Cream Sauce

I wanted to make a dish using chipotle peppers in adobo sauce, but the peppers were so hot that all I could use was just a tablespoon of the adobo sauce, which I combined with the chicken juices and a little sour cream. This isn't what I was intending to make, but this is so good that if you like Mexican then you've got to try this....

Ingredients:
Chicken breast
Adobo sauce
White rice
Green onion
Cilantro

Preparation:

When I'm making a dish like this I prefer to poach the chicken. Take a 12" sauté pan and just a little olive oil. Place a lid on the sauté pan and cook the chicken on low for 15 minutes. When the chicken is done you'll have as much as a 1/4 - 1/3 cup of chicken juice in the pan. Remove the chicken and set a side covered loosely in aluminum foil.

To make the sauce, mix together 1/4 cup lite sour cream, 2 teaspoons flour, 1 tablespoon adobo sauce and add to the chicken juice. Bring up to a boil and the sauce should thicken up nicely. Check the seasoning and add salt and or pepper to taste.

Slice the chicken breasts and place on a bed of rice. Add the sauce and top with diced green onions and chopped cilantro.