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    You are in: Home / Recipes / Chicken Breasts With Tomatillo-Chile Cream Recipe
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    Chicken Breasts With Tomatillo-Chile Cream

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Nancy's Pantry's Note:

    When you are in a hurry, this recipe really hits the spot by using commercial Tomatillo Green Salsa. I enjoy this chicken in corn tortillas. Feel free to add extra ingredients. Recipe is from my "James McNair's Favorites" cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse the chicken under cold running water and pat dry with paper toweling. Cut each chicken breast into strips. Set aside.
    2. 2
      In a saute pan or skillet, combine the oil and butter and place over medium heat. When the butter is melted, add the chicken strips and cook, turning frequently, until opaque on all sides, about 3 minutes. Stir in the sour cream and salsa, reduce the heat to very low, and cook until the chicken is tender, but still moist inside and the sour cream and salsa have blended into a thick sauce, about 10 minutes.
    3. 3
      To serve; arrange the chicken on warmed plates or tortillas and sprinkle lightly with cheese and cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Breasts With Tomatillo-Chile Cream

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 420.0
     
    Calories from Fat 279
    66%
    Total Fat 31.0 g
    47%
    Saturated Fat 12.7 g
    63%
    Cholesterol 130.3 mg
    43%
    Sodium 234.9 mg
    9%
    Total Carbohydrate 2.6 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 2.5 g
    10%
    Protein 31.7 g
    63%

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