Salsa Verde Chicken
2 tbsp olive oil
4 boneless, skinless chicken breast
1 yellow onion, finely diced
2 cloves garlic, minced
½ jalapeno, minced (optional)
1 cup chicken broth
1 cup salsa verde
1 lime, juiced
salt and pepper
Directions:
1.Season chicken breasts with salt and pepper.
2.In a large skillet, heat 1 tbsp of oil over medium-high heat.
3.Place chicken breasts in skillet and cook for approximately 5 minutes or until the chicken releases easily from the pan.
4.Turn chicken and cook it for an additional 5 minutes. Transfer chicken to a plate.
5.In the same skillet, heat another tablespoon of oil. Add onions and sauté for 3-4 minutes.
6.Add garlic and cook until they become fragrant; about 30 seconds.
7.Add chicken broth and salsa verde. Bring mixture to a boil. Return chicken to the pan.
8.Cover, reduce heat to medium-low and allow the chicken to simmer for an additional 10 minutes or until it has reached at least 165°F on a meat thermometer. Finish with fresh lime juice.
9.Serve chicken over rice topped with pan sauce. Refrigerate for up to 3 days or freeze for 3 months.
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