Would You Like Some ... Chicken a la Green Sauce?

Image of Salsa Verde ingredients courtesy of Lorises via Flickr. CC. Ok, I have no idea what this is supposed to be called, nor do I have a proper recipe, but bear with me because it’s D-licious!  I had this at a 4th of July party, asked the cook a few questions, and went home determined to replicate it.  I did just that the following weekend for another crowd, and want to share it with you.  Did I mention it’s easy?  Not quite a 15-minute meal, but a 45 minute meal tops and it makes the most killer leftovers …

Chicken a la Green Sauce

  • Boneless-skinless chicken breasts, enough to fill a big frying pan.
  • Flour/salt/pepper mix
  • Olive oil
  • Salsa Verde, a generous cup*
  • Chicken stock, 1-2 cups
  • Cilantro, about 1/4 c. chopped
  • 2-3 big cloves of garlic, chopped
  • 1-2 jalapenos, diced and with seeds if you dare
  • 1.5 t. of ground cumin
  • a dash of oregano
  • salt/pepper to taste

Cut the chicken pieces up in to at least half-breasts, and pound the thicker ones down. Dredge them in the flour/salt/pepper mix, and brown both sides in the skillet with some olive oil.  Don’t cook through, just brown nicely.  Remove from the pan, and deglaze it with a cup of chicken stock.  Stir in the cup of salsa verde, and the cilantro/garlic/jalepeno/cumin/oregano.  Add the chicken pieces back in, along with a bit more chicken stock if the liquid doesn’t come up at least halfway on the chicken pieces.  Simmer till cooked through (about 15 minutes), partially covered if you want, and adding stock if needed.  The sauce should be thicker than broth but not too goopy or reduced, and you want lots of it!

Serve over rice, with Mexican Crema (cultured sour cream) or regular sour cream if you can’t find it. 

The leftovers?  Fabulous shredded, rewarmed in any leftover sauce, and served as taco filling.  Mmmmmm.