Ingredients
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4 chicken breast fillets
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1 cup flour
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4 tablespoons butter
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2 2/3 cups salsa verde (mild green salsa)
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1 cup chicken broth
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3 garlic cloves (minced fine)
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3 tablespoons cilantro (minced fine)
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1/2 teaspoon ground cumin
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1 cup sour cream
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3 -5 green onions (green part chopped)
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1 fresh jalapeno (seeded and minced)
Instructions
- Sprinkle the chicken with salt and black pepper to taste.
- Dredge both sides of chicken through the flour, shaking off excess.
- Melt the butter over med heat in a large heavy bottomed pot.
- Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
- Remove chicken from the pot and keep warm.
- Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
- Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
- Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
- Continue to cook until chicken is cooked through and tender (about 15 minutes).
- Taste the sauce and add more salt and pepper if desired.
- Place chicken on a serving platter and spoon sauce over each piece.
- Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.