Creamy Salsa Verde Skillet Chicken

Creamy Salsa Verde Skillet Chicken

A quick, easy and tasty skillet chicken in a creamy salsa verde pan sauce!

ingredients

• 1 pound tomatillos, peeled and washed
• 2 jalapeno peppers, sliced in half and seeded
• 1 tablespoon oil
• 1 pound boneless and skinless chicken breasts
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 cup chicken broth
• 1/2 cup sour cream (or heavy cream)
• 1 lime, juice and zest
• 1/2 cup cilantro
• salt and pepper to taste

directions

1. Roast the tomatillos and jalapenos under the broiler (or medium-high heat in a cast iron skillet) until charred, about 10 minutes, before pureeing in a blender or food processor.
2. Heat the oil in a heavy bottom skillet over medium-high heat, add the chicken and cook until lightly golden brown on both sides, about 3-5 minutes per side, before setting aside.
3. Add the onion and cook until tender, about 3-5 minutes before adding the garlic and cooking until fragrant, about minute.
4. Add the chicken broth and deglaze the pan by scraping up the brown bits form the bottom of the pan with a spoon.
5. Add the pureed tomatillos and jalapenos and chicken and simmer for 5 minutes.
6. Add the sour cream, lime juice and cilantro before seasoning with salt and pepper to taste, removing from heat and enjoying.

Nutrition Facts: Calories 299, Fat 14g (Saturated 4g, Trans 0), Cholesterol 99mg, Sodium 154mg, Carbs 14g (Fiber 3g, Sugars 7g), Protein 29g

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