This delicious Mexican-inspired recipe has dinner on the table in no time: quick-cooking chicken cutlets are pan seared then finished in an easy sauce made from salsa verde (green salsa made with tomatillos) and sour cream (or creme fraiche). A tasty weeknight meal doesn’t get much easier than this!
If you can’t find chicken cutlets, just use regular ol’ chicken breasts (they’ll take longer to cook, though). I used Trader Joe’s Salsa Verde but you can use your favorite brand…or regular tomato-based salsa if you prefer it.
Saucy Salsa Chicken
-recipe from Every Day with Rachael Ray Magazine
Makes 4 servings.
2 tablespoons olive oil
8 chicken cutlets (1 1/4 lbs.)
1 cup salsa verde
1/4 cup creme fraiche (or sour cream)
1/4 cup chopped cilantro
corn chips and lime wedges, for serving
Heat olive oil in large nonstick skillet over medium-high heat. Season chicken and cook until golden on both sides, 3 minutes; transfer to plate. Add salsa to skillet and cook, stirring, 2 minutes. Remove from heat; stir in creme fraiche. Return chicken to pan, cover and simmer over low heat, 3 minutes. Sprinkle with cilantro; serve with chips and lime.
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