Sauteed Chicken with Vera Cruz Sauce
By saleo
Quick dinner, speedy sauté with fast from scratch sauces.
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Ingredients
- 2 Tbsp. olive oil
- 2 boneless skinless chicken breasts ( 5-6 oz each) seasoned with salt and pepper. I use boneless skinless thighs.
- 1/4 cup chopped white onion
- 1/4 cup chopped poblano chile
- 1 cup chopped tomatoes
- 2 Tbsp. sliced pimento-stuffed green olives
- 1-2 Tbsp. chopped pickled jalapenos
- 1/4 chopped fresh cilantro
- 2 Tbsp. fresh lime juice.
- Chopped fresh cilantro
Details
Cooking time 30mins
Preparation
Step 1
Heat oil in a sauté pan over medium-high.
Sauté chicken until lightly browned on both sides and an instant read thermometer inserted into the thickest part registers 165 degrees, 3-4 minutes per side. Transfer chicken to a plate and tent with foil.
Add onion and poblano to pan; sauté until beginning to soften, about 3 minutes
Stir in tomatoes, olives and jalapenos; cook until tomatoes begin to soften, 3-5 minutes. Stir in 1/4 cup cilantro and lime juice.
Service sauce over chicken; garnish with chopped cilantro.
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