Tomatillo-Chile Creamed Chicken Breasts

Tomatillo-chile Creamed Chicken Breasts Recipe

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Daily Inspiration S


A hurry-up recipe that tastes like you went to alot of trouble. Feel free to add extra toppings.


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


  • 4
    boneless, skinless chicken breasts
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    unsalted butter
  • 1 c
    low-fat (not no fat) sour cream
  • 1/4 c
    tomatillo-chile salsa
  • ·
    freshly grated mexican cheese, for sprinkling
  • ·
    fresh cilantro, chopped
  • ·
    corn tortillas, if desired

How to Make Tomatillo-Chile Creamed Chicken Breasts


  1. Rinse the chicken under cold running water and pat dry with paper toweling. Cut each chicken breast into strips. Set aside.
  2. In 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.
  3. To serve; arrange the chicken on warmed plates or tortillas and sprinkle lightly with cheese and cilantro.

Printable Recipe Card

About Tomatillo-Chile Creamed Chicken Breasts

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Diabetic Low Fat Low Carb

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