Seared Chicken & Creamy Tomatillo Sauce

Seared Chicken & Creamy Tomatillo Sauce

Creamy and zesty meets crispy chicken.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 2.7 oz salsa verde
  • 2 tbsp cheese
  • 2 chicken
  • salt
  • black pepper
  • 2 tsp oil
  • Step 1

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

    Step 2

    Meanwhile, in a bowl, combine the tomatillo-poblano sauce and mascarpone. Taste, then season with salt and pepper if desired.

    Step 3

    Slice the cooked chicken crosswise. Top the chicken with the sauce. Enjoy!

    Step 1

    Top the chicken with the sauce. Enjoy!

    Step 2

    in a bowl, combine the tomatillo-poblano sauce and mascarpone. Taste, then season with salt and pepper if desired.

  • 0.333333333333333 cup salsa verde
  • 2 tbsp cheese
  • Step 3

    Slice the cooked chicken crosswise.

    Step 4

    Add the seasoned chicken. Let cook and when done transfer to cutting board.

    Step 5

    Pat the chicken dry with paper towels; season with salt and pepper on both sides.

  • 2 chicken
  • salt
  • black pepper
  • Step 6

    In a medium pan (nonstick, if you have one), heat olive oil on medium-high

  • 2 tsp oil
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