Creamy Chipotle Chicken Thighs

1 pound boneless, skinless chicken thighs

1 medium onion, thinly sliced

1 cup chicken broth

3/4 cup chipotle salsa

1/4 cup mild salsa

1 cup reduced fat sour cream

sprinkle of flour

Heat 1 tablespoon oil in large skillet over medium-high heat.

Add chicken. Cook, flipping once until browned on both sides – about 6 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until the onion is lightly brown and starting to soften – about 3 minutes.

Add broth and cook, scrapping up any brown bits, for 1 minute.

Whisk salsas and sour cream together in small bowl. Add the mixture to the pan, along with the chicken and any accumulated juices. Reduce heat to medium, cover and cook, flipping the chicken occasionally, until it is cooked through.

Sprinkle a small amount of flour on top and stir into the sauce to thicken.

Serve over rice, cauliflower rice or in tortillas.