Skillet Chicken Verde

Mexican, Poultry

Prep Time: 10 minutes Cook Time: 20 minutes Servings: 4 Source:

Ingredients

1 pound tomatillos, peeled and washed

1 jalapeno pepper, stem removed

1 small onion, quartered

2 cloves garlic

1 tablespoon oil

1 pound boneless and skinless chicken breasts, diced

1 cup chicken broth

salt and pepper to taste

1 lime, juice and zest

¼ cup cilantro, chopped

½ cup sour cream (optional)

Directions

Heat a skillet over medium-high heat, add the tomatillos, jalapeno, onion, and garlic and lightly char on all sides before transferring to a blender to puree.

Heat the oil in the same skillet, add the chicken and cook until lightly browned, about 3-5 minutes per side.

Add the broth and deglaze the pan by scrapping the browned bits from the bottom of the pan.

Add the salsa verde, bring to a boil, reduce the heat and simmer before seasoning with salt and pepper to taste.

Remove from heat and mix in the lime juice and cilantro.

Option: Add 1/2 cup sour cream at the end for a creamy version!

Notes

Tip: Serve with tortillas for scooping or over rice, pasta, etc.

Nutrition

Calories 240, Fat 8g (Saturated 1g, Trans 0), Cholesterol 84mg, Sodium 139mg, Carbs 12g (Fiber 3g, Sugars 6g), Protein 28g
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