There doesn’t seem to be much family posting going on so I thought I’d try a different spin. I received a Mexican cookbook for Christmas and I finally got to try the first entr?e. I KNOW many of the extended clan here are great cooks so here is a chance to share some of your favourite creations.
I’ll start off… today’s recipe is “Chicken Breasts in Green Salsa with Sour Cream“. The sour cream removes it from the low calorie section but it’s up to you how much you use since it’s served as a condiment on the side. Click read more for the recipe.
::Ingredients::
4 boneless skinless chicken breasts
1-2 tbsp. olive oil
1 lb. mild green salsa or pureed tomatillos (I substituted with about 3/4-1 cup Pace Med. Salsa)
1 cup chicken stock (I used chicken base and water)
1-2 garlic cloves, finely chopped
1/2 fresh green chili (I substituted jalape?o pepper) de-seeded and chopped
1/2 tsp ground cumin (more for flavour than heat)
salt and pepper
1 bottle cerveza “Corona Extra” (for the chef… NO substitutions! :)
TO SERVE:
1/2 cup sour cream, 2 scallions thinly sliced, coarsely chopped fresh cilantro (can substitute 1-2 tbsp. dried)
1/ Sprinkle the chicken with salt and pepper, then dredge in flour. Shake off the excess.
2/ Heat oil in pan, add the chicken and cook over medium high heat turning once, until they are golden but not cooked through. They will continue to cook slightly in the sauce. Remove from the pan and set aside.
3/ Place salsa, chicken stock, garlic, cilantro, chili (jalape?o :) and cumin in pan, bring to boil. Reduce heat to simmer and add chicken back to pan spooning sauce over the chicken. Continue to cook until chicken is cooked through. (Please, Do NOT over cook… just until breasts start to firm when pressing down)
4/ Remove chicken to serving platter and reduce cooking liquid to desired consistency then pour over top.
5/ The recipe called for the scallions and cilantro to be added to a romain lettuce side-dish but I mixed them in with the sour-creme for a chicken condiment.
IT’S YUMMY!
Family Jots and Thoughts
Connecting Our Extended Families
I like this idea of a Recipe of the week Tom. Thanks for the first recipe. We love Mexican
Eileen… I’d love to get a recipe to one of your curry dishes. I made an attempt a few weeks ago and my chicken curry just wasn’t the same as yours.
Great chicken Tom – I haven’t contributed much but certainly appreciate the site. Reading what all of you are doing makes me feel connected. As for me – I would post something but I don’t have a very exciting life. What can I say? I love my work, I love my classes, I love working at the library. Bill’s doing really well. And IS IT COLD. I just squeezed in a Colin Dexter between assigned readings – Inspector Morse and Sargent Lewis are great company.
Keep playing that sax Laura.
Love,
Catherine