tomatillo-chile creamed chicken breasts
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A hurry-up recipe that tastes like you went to alot of trouble. Feel free to add extra toppings.
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yield
4 serving(s)
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For tomatillo-chile creamed chicken breasts
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4boneless, skinless chicken breasts
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1 Tbspolive oil
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1 Tbspunsalted butter
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1 clow-fat (not no fat) sour cream
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1/4 ctomatillo-chile salsa
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freshly grated mexican cheese, for sprinkling
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fresh cilantro, chopped
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corn tortillas, if desired
How To Make tomatillo-chile creamed chicken breasts
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1Rinse the chicken under cold running water and pat dry with paper toweling. Cut each chicken breast into strips. Set aside.
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2In a saute pan or skillet, combine the oil and butter and place over medium heat. When the butter is melted, add the chicken strips and cook, turning frequently, until opaque on all sides, about 3 minutes. Stir in the sour cream and salsa, reduce the heat to very low, and cook until the chicken is tender, but still moist inside and the sour cream and salsa have blended into a thick sauce, about 10 minutes.
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3To serve; arrange the chicken on warmed plates or tortillas and sprinkle lightly with cheese and cilantro.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tomatillo-Chile Creamed Chicken Breasts:
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