A delightful twist on a classic Mexican dish, this recipe features tender chicken in a creamy, flavorful green sauce.
Season the chicken breasts with salt and pepper on both sides.
Ensure the chicken is evenly seasoned for consistent flavor.
Dredge the chicken in the flour, shaking off any excess.
Use a shallow dish for easier dredging.
Melt the butter in a large skillet over medium heat.
Allow the butter to fully melt but not brown.
Cook the chicken in the skillet until golden brown on both sides, about 6 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking.
In the same skillet, sauté the garlic and jalapeño until fragrant, about 1 minute.
Stir constantly to prevent burning.
Add the salsa verde, chicken broth, cilantro, and cumin to the skillet. Bring to a simmer.
Whisk the sauce to combine the ingredients thoroughly.
Return the chicken to the skillet, spooning the sauce over the top. Simmer until the chicken is cooked through, about 15 minutes.
Cover the skillet partially to retain moisture.
Stir in the sour cream and adjust seasoning with salt and pepper.
Add the sour cream off the heat to prevent curdling.
Serve the chicken on a platter, topped with the sauce and garnished with green onions.
Serve with a side of rice or tortillas for a complete meal.
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