2009 fantastic chicken dish...i added a 10oz can of ortega diced green chilis to give the sauce some chunk and i used 4 cloves of garlic...i combined the salsa, broth, garlic, green chilies, way more cilantro (almost a half a cup) jalepeno & the cumin and didnt bother to take the chicken out of the pan, just poured the broth mixture around the pan. also, i didnt have sour cream but had some crema fresca left from fajita night so a dolup of that went on each piece...loved it! 03/25/10 i make this all the time & everyone LOVES it. i've even started chopping the chicken up before dusting with flour and cooking it in small pieces to use in burritos & tostadas.
Really quite delicious, isn't it? I ended up making extra sauce (or, rather, the same amount of sauce called for with less chicken) and served the whole thing over rice. To soak up the extra sauces, of course. I should admit though. I'm a sucker for anything cilantro.
This was great! I could only find medium green salsa and so left out the jalpeno and used fat free sour cream to cut down the fat/calories. I shredded the chicken and served in warm tortillas with lettuce and cheese. Loved by all! Thanks for posting
Very easy and very good. Even better the next day. It kind of reminded me of tortilla soup. I even added broken tortilla chips the next day. Making it again tonight!
Fantastic! I used the really good thick salsa verde and it was the best homemade mexican food my husband ever had. :) Also, the sour cream is almost a must. Cuts the tang from the verde. Make this recipe- you won't regret it.
My whole family gobbled this up till the last piece was inhaled! I guess you could say we love it!
Ohh my this was yummi. I chopped up the chicken and put it in a flour tortilla with monteray jack cheese. Yummmy I will definently make this again.
I made half a recipe and this is great! The chicken was so tender and the flavor wonderful. DH loved this recipe.
I'm a big fan of salsa verde, and this is a good way to use it in a main dish recipe. I pounded the chicken breasts before cooking so that they would cook evenly. This had a nice Mexican flavor, but not overly spicy.
Made a great and tasty chicken dish! I have to admit...when I took my first few bites, I was on the fence as to how I felt about it. I'd never had a verde style chicken before and the green verde sauce kinda gave a tart aftertaste that I wasn't sure I liked. The method of cooking the chicken really added to the recipe and won me over. The chicken was super moist and very flavorful. I seasoned the chicken before sauteeing it with pepper and garli garni. I used probably 6 cloves of garlic (or more!) and doubled the jalapeno's. I never added the sour cream. I'm sure it would have been good but it certainly wasn't necessary nor missed. Maybe the sour cream would have helped with the initial tartness? Nonetheless..really great...grew on me and my husband adored it. A winner!