Green Salsa Chicken
Ready In: 1 hr 5 mins
Serves: 4
Yields: 4 Breasts
Ingredients
- 4 skinless chicken breast fillets
- all-purpose flour, for dusting
- 2 -3 tablespoons butter or 2 -3 tablespoons a mixture of butter and vegetable oil
- 1 (16 ounce) jar salsa verde (Mild or Med)
- 4 cups chicken stock
- 1 -2 garlic clove, finely chopped
- 3 -5 tablespoons chopped fresh cilantro
- 1⁄2 teaspoon ground cumin
- salt and pepper
Best serve with
- 1 cup sour cream
- 3 leaves romaine lettuce, shredded
- 3 -5 scallions, thinly sliced
- coarsely chopped fresh cilantro
Directions
- Sprinkle the chicken with salt and pepper, and then dredge in flour. Shake off the excess.
- Melt the butter or heat the butter and oil mixture in a large, heavy skillet. Add the chicken and cook over medium-high heat, turning once, until the fillets are golden all over, but not quite cooked through-they will continue to cook in the sauce. Remove from the skillet and set aside.
- Place the salsa, stock, garlic, cilantro, and cumin in the pan and bring to a boil. Reduce the heat to low, add the chicken, spooning the sauce over it and cover pan with lid. Continue to cook until the chicken is tender, about another 30 minutes.
- Remove the chicken from the pan and season with salt and pepper to taste. Serve immediately with the sour cream, shredded lettuce, sliced scallions, and chopped fresh cilantro leaves.
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