This delicious Mexican-inspired recipe has dinner on the table in no time: quick-cooking chicken cutlets are pan seared then finished in an easy sauce made from salsa verde (green salsa made with tomatillos) and sour cream (or creme fraiche). A tasty weeknight meal doesn’t get much easier than this!
If you can’t find chicken cutlets, just use regular ol’ chicken breasts (they’ll take longer to cook, though). I used Trader Joe’s Salsa Verde but you can use your favorite brand…or regular tomato-based salsa if you prefer it.
Perfect sides for this are Arroz Verde (green rice) and a salad tossed with Southwestern Vinaigrette. Yum!
- Saucy Salsa Chicken
- -recipe from Every Day with Rachael Ray Magazine
- Makes 4 servings.
- 2 tablespoons olive oil
- 8 chicken cutlets (1 1/4 lbs.)
- 1 cup salsa verde
- 1/4 cup creme fraiche (or sour cream)
- 1/4 cup chopped cilantro
- corn chips and lime wedges, for serving