1tbspcooking fat of choice, olive oil, vegetable oil, etc
1lbtomatillos
1tbspminced garlic, 3 cloves
1/2white or yellow onion
1/4fresh cilantro
1 to 2jalapenos, stemmed and seeded
2tbsplime juice
1/4tspsalt
Skillet Chicken
4chicken breasts
1tbspcooking fat of choice, olive oil, vegetable oil, etc
1/2tspgarlic powder
salt & pepper
Instructions
Salsa Verde
Remove the papery husks from the outside of the tomatillos.
Add 1 tbsp cooking fat of choice to skillet. (I usually use olive oil.) Heat to medium high heat. Place the tomatillos face down in the skillet. Brown on one side. Flip. Toss in your minced garlic. Brown tomatillos on the other side. Let the garlic turn a nice golden color (not dark brown). Remove tomatillos and garlic from the skillet.
Add cooked tomatillos, garlic, and all other salsa verde ingredients to the blender. Blend.
Skillet Chicken
Slice your 4 chicken breasts horizontally to create 8 thin breast cutlets. (If you have a smaller skillet you can leave the breasts whole. I like them thin to soak up more salsa verde and cook faster.)
Add 1 tbsp olive oil or another cooking fat to skillet. (Can use an extra tbsp if your skillet sticks a lot.) Heat to medium high heat.
Add chicken to hot pan. Sprinkle salt, pepper, and garlic powder on top of each cutlet. Cook until browned, about 5 minutes. Flip chicken. Cook until remaining side of chicken is browned, about 5 minutes. (It can take less time if you're using smaller cutlets so keep an eye on them.)
Pour blended salsa verde into the pan. Reduce heat to medium low or low. Cover and simmer for 5 minutes so sauce is heated through.
Serve over white rice or cauliflower rice!
Notes
Nutritional information is for 1 chicken breast plus 1/4 of the sauce. If you slice each breast in half and end up with 8 thin cutlets remember that 2 of those cutlets is the equivalent of 1 breast. If you only have 1 thin cutlet then you'll need to 1/2 the nutritional info.