Ingredients for 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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How to Make 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