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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This dish is one of the very best chicken dishes ever. Everyone I have made this for loves it. I always make twice as much sauce to make sure there is plenty to put over the rice pilaf I serve with it. 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 |
1 cup sour cream |
3 leaves romaine lettuce, shredded |
3 -5 scallions, thinly sliced |
coarsely chopped fresh cilantro |
Directions:
1. Sprinkle the chicken with salt and pepper, and then dredge in flour. Shake off the excess.
2. 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.
3. 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.
4. 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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