Zutaten für Chicken Breasts With Tomatillo Chile Cream
- 2 lbs boneless, skinless chicken breasts
- Olive Oil
- Unsalted Butter
- 1 cup sour cream
- Salsa
- Mexican Cheese
- Fresh Cilantro
- Corn Tortilla
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Zubereitung von Chicken Breasts With Tomatillo Chile Cream
- Rinse 2 lbs boneless, skinless chicken breasts under cold running water and pat thoroughly dry with paper towels.
- Cut each chicken breast into 1-inch strips.
- Set aside.
- In a large sauté pan or skillet, combine 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Once the butter is melted, add the chicken strips. Cook, turning frequently, until opaque on all sides, about 3-4 minutes.
- Stir in 1 cup sour cream and 1 (16-ounce) jar tomatillo green salsa. Reduce heat to low, and simmer until the chicken is tender and the sauce has thickened, about 10-12 minutes. Stir occasionally to prevent sticking.
- To serve: Arrange the chicken in warm corn tortillas.
- Garnish with 1/2 cup shredded Monterey Jack cheese and 1/4 cup chopped fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
10g
Fat
63g
Carbs
0g
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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Very Low Carbs Lunch Main Dish Eggs Dairy Poultry Vegetables American Mexican Easy Diabetic Dinner Party Holiday Event Cheese Chicken Dietary Low Sodium Low Carb Low In Something Meat Chicken Breasts 3 Steps Or Less
