Community Pick
Cilantro Salsa-Verde Chicken
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 boneless chicken breasts
- 2 tablespoons butter
- 1⁄2 cup sliced onion
- 2 cloves fresh garlic, crushed
- 1 cup chopped fresh cilantro
- 1 1⁄2 cups salsa verde or 1 1/2 cups green tomatillo sauce
- 3⁄4 cup chicken broth
- 1⁄2 cup fresh tomato, chopped
- 1⁄2 cup green onion, thinly sliced
directions
- Heat butter in a saucepan over medium heat.
- Add onion and garlic and saute until soft.
- Add chicken breasts and saute until golden brown.
- Add salsa verde, chicken broth and cilantro.
- Reduce heat to low and simmer for 3 to 5 minutes.
- Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Superb! Had company over to try out this recipe and we all loved it. Since it was very hot, we grilled the chicken and added it to the recipe at the salsa verde and chicken broth step (#4). I delayed adding the cilantro until the last minute -- wanted to keep the cilantro a bright green color. Also used 16 oz of salsa since it used up the jar -- which just made more of this wonderful sauce. Next time I'll double the tomatoes and add pine nuts for variety. -
I made this for dinner last night. Followed the recipe, but I used green tomatillo sauce. It was good, but seemed to be missing a little "zip." Maybe the salsa would work better or an addition of some diced chilies. -
This recipe reminds me a lot of my homemade chicken verde - but without the 3 hour prep/cook time!. I followed the recipe for the most part, except I didn't cook the chicken through before adding the rest of the ingredients (to which I also added a bit of chopped green chile for heat) then allowed it to simmer for longer than the suggested time. In the end, the sauce was a bit thicker than what is intended, but we enjoyed it very much. Next time, I think I will add some shredded cheddar to the top of each breast before serving and add a side of some warm tortillas. All in all, this is a very good dish. -
This is so good! The best part is I had everything on hand and it took no time at all to make. Served it over rice! -
This was so good. It just hit the spot. Used a med. salsa verde, I have some homemade in the freezer so may try that next time. Served with rice and quaesadillas.
see 25 more reviews
Tweaks
-
Just made this for the 2nd time. I really liked the kick the first time, but this time it was a little too spicy. Maybe I cut back on the salsa the first time. I used chicken tenders instead of breasts, and I think the suggestion of chopped onion would be better than the sliced. -
I made this dish last night and it was really good. Very easy, too. I accidentally bought parsley instead of cilantro, but it was good even without it. I'll definitely be making this again.
RECIPE SUBMITTED BY
<p>I'm 48 years of age and just moved to the lovely state of South Carolina. We have 2 grown children, 3 glorious grandsons and a new granddaughter. I'm a SAHW, DH works for a Ford dealership. Love to cook, grow tomatoes & herbs, read and shop.</p>
