I found this recipe on Food.com. I love Mexican food and am really trying to expand the recipes that I make for my family. This one will definitely be a keeper. The softness of the green salsa sauce served over the thin cut fried chicken breasts. The chicken then simmered in the sauce which made the dish so mellow.
Be sure to top it with the lettuce, tomato, cilantro, onion and sour cream. My son even melted Mexican cheese on the chicken breast and sauce prior to adding the veggies. It gave it a wonderful bonus!
I partnered it with Mexican Rice and my Agave Nectar Margaritas. It was a wonderful meal and one that we will definitely be making again.
Ingredients:
4 chicken breast fillets
salt and pepper
all-purpose flour, for dredging
2 -3 tablespoons butter ( or a combination of butter and oil)
16 ounces salsa, green, mild ( or hot)
1 cup chicken broth
1 -2 garlic clove, finely chopped
3 -5 tablespoons cilantro, chopped, plus extra to serve
1/2 green chili pepper, fresh, seeded and chopped
1/2 teaspoon ground cumin
1 cup sour cream
lettuce, shredded
3 -5 green onions, thinly sliced
Directions:
1) Sprinkle the chicken with salt and pepper to taste, then dredge with flour.
Shake off the excess.
2) Melt the butter (or butter, oil) in a skillet, then add the chicken and cook over medium-high heat, turning once, until golden but not cooked through-the chicken will continue to cook in the sauce.
3) Remove the chicken from the skillet and set aside.
4) Place the salsa, broth, garlic, cilantro, chili, and cumin in a pan and bring to a boil.
Reduce the heat to a low simmer.
5) Add the chicken to the sauce, spooning the sauce over the chicken.
6) Cook for 25-30 minutes, or until the chicken is cooked through and tender.
7) Remove the chicken and sauce from the pan and season to taste with salt and pepper.
8) Serve with sour cream, lettuce, scallion, and cilantro.
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