Chicken with Salsa Verde

Chicken is a versatile meat type that can be cooked in so many ways and each time has the potential to surprise. This is a warm, juicy and appetizing chicken in a skillet recipe.







Servings: 4
Time: 40 minutes

Ingredients:
"
5 chicken skinless, boneless breasts
Kosher salt and freshly ground black pepper
2 Tablespoons vegetable oil
2 cups low-salt chicken broth
1 pound tomatillos, cut into 1 inch pieces, or 1 1/2 cups salsa verde
1 medium oinion, thinly sliced
2 medium garlic cloves, crushed
1 small jalapeno, with seeds, thinly sliced
Juice of 1 lime
Brown rice or corn tortillas
Thinly sliced radish
Fresh cilantro leaves
Lime wedges


Method: 

• 1- Season chicken breasts with salt and pepper on both sides. 
• 2- Heat oil in a large skillet over medium-high heat. 
• 3- Sear chicken breasts until golden brown, 3–4 minutes per side. 
• 4- Transfer chicken to a serving platter. 
• 5- Add broth to skillet and bring to a boil, scraping up browned bits.
• 6- Stir in tomatillos, onion, garlic, and jalapeño. Reduce heat to medium and simmer until tomatillos start to break down, about 10 minutes. 
• 7- Return chicken breasts to pan and continue to simmer until sauce is thickened and chicken is cooked through, about 10 minutes longer. 
• 8- Season sauce to taste with salt, pepper, and lime juice. 
• 9- Serve atop rice or shredded in tortillas, with radish, cilantro, and lime wedges alongside for garnish.
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Nutritional Information per Serving: 

• Calories (kcal) 740
• Fat (g) 15
• Saturated Fat (g) 1.5
• Cholesterol (mg) 95
• Sodium (mg) 800
• Carbohydrates (g) 101
• Dietary Fiber (g) 8
• Total Sugars (g) 6
• Protein (g) 46"

Source:
Bon Appetit: http://www.bonappetit.com/recipe/chicken-with-salsa-verde

27 Chicken Recipes: http://www.bonappetit.com/recipes/chicken/slideshow/boneless-skinless-chicken-breast-recipes/?slide=13