Ingredients
The following ingredients have 4 Servings
- 1 1/2-2 pounds boneless skinless chicken breast cutlets ( (chicken breast cut into thin pieces))
- 1 tablespoon butter
- 2 garlic cloves, (minced)
- 16 ounces salsa verde ((1 jar))
- 1 cup chicken broth
- 4 ounces low-fat cream cheese
- 1/2 cup chopped cilantro
- Salt and pepper
Instruction
- Place a large skillet over medium heat. Add the butter and once melted, add the chicken breast cutlets. Salt and pepper liberally. Sear the chicken for 3-4 minutes per side, then remove the chicken from the skillet and set aside.
- In the same skillet, sauté the garlic for 1-2 minutes. Pour in the salsa verde, chicken broth, and add the cream cheese. Whisk the mixture until the cream cheese melts, and the sauce comes together smoothly.
- Once the sauce is smooth and creamy, add the chicken breasts back to the skillet, along with the cilantro. Warm and flip for 3-5 minutes. Serve the chicken covered in the creamy salsa verde pan sauce.
