Ingredients
- 24 ounces chicken breast fillets (4 total)
- Salt and pepper
- 1/2 to 1 cup all-purpose flour (for dredging)
- 2 to 3 tablespoons butter (or a combination of butter and oil)
- 16 ounces salsa (green, mild or hot)
- 1 cup chicken broth
- 1 to 2 garlic clove, finely chopped
- 3 to 5 tablespoons chopped cilantro (plus extra to serve)
- 1/2 green chili pepper (fresh, seeded and chopped)
- 1/2 teaspoon ground cumin
- 8 ounces sour cream (1 cup)
- Lettuce, shredded
- 3 to 5 green onions (thinly sliced)
How to Make
-
Step 1: Sprinkle the chicken with salt and pepper to taste, then dredge with flour.
-
Step 2: Shake off the excess.
-
Step 3: Melt the butter (or butter, oil) in a skillet, then add the chicken and cook over medium-high heat, turning once, until golden but not cooked through, the chicken will continue to cook in the sauce.
-
Step 4: Remove the chicken from the skillet and set aside.
-
Step 5: Place the salsa, broth, garlic, cilantro, chili, and cumin in a pan and bring to a boil.
-
Step 6: Reduce the heat to a low simmer.
-
Step 7: Add the chicken to the sauce, spooning the sauce over the chicken.
-
Step 8: Cook for 25-30 minutes, or until the chicken is cooked through and tender.
-
Step 9: Remove the chicken and sauce from the pan and season to taste with salt and pepper.
-
Step 10: Serve with sour cream, lettuce, scallion, and cilantro.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.