Mom's Mexican Chicken Breast

from Mom

3 boneless chicken breasts, cut into 2 inch pieces
1/2 T. olive oil
1/2 t. cumin
1/2 t. garlic powder
1/2 t. chili powder
salt and pepper to taste
1/4 cup chicken broth
3 T. salsa
1 T. chopped cilantro, plus more for garnish
1 T. sour cream

In a small bowl, combine cumin, garlic powder, chili powder, salt & pepper. Sprinkle mixture evenly on both sides of chicken. Heat the oil in a skillet over medium-high heat. Place chicken in skillet, cook for 4 to 5 minutes per side. Remove from skillet and keep warm. Add the chicken broth to the skillet and deglaze the pan. Add the salsa and 1 T. chopped cilantro. Heat until slightly bubbly. Serve sauce over chicken and garnish with a dab of sour cream and more chopped cilantro. Serves 2-3 people.