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Ingredients
- 2 TBL EVOO
- 8 chicken cutlets (1-1/4 LBS)
- 1 C salsa verde
- 1/4 C creme fraiche
- 1/4 C chopped cilantro
- corn chips
- lime wedges
Details
Preparation
Step 1
heat EVOO in lg nonstick skillet over med-high heat
season chicken & cook until golden on both sides, 3 min
transfer to plate
add salsa to skillet & cook, stirring, 2 min
remove from heat
stir in creme fraiche
return chicken to pan
cover & simmer over low heat, 3 min
sprinkle w/ cilantro
serve w/ chips & lime
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