If you've been a cook for as long as I have, it's easy to imagine a meal and work with what's in your pantry. It wasn't always this easy for me, but I've cooked enough over the last 4 years (630 new recipes total) that I've got the skills needed to "throw" things together. If you know the basics of what makes up a recipe; then you're good to go.
Tonight I had a chicken breast I had defrosted and didn't really have a recipe I felt like making. So I scanned my pantry. What came out of it is what I'm calling Salsa Verde Chicken.
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I had this jar of Salsa Verde by Herdez. I really have no idea why this is in my pantry to be honest. It's been in there for a couple of months and I've been thinking about what to do with it. I had thought about just getting chips and eating it, but that seemed lame. So instead I thought about adding it to a few other things.
I thought about a salsa verde cream sauce would be delightful. And thus Salsa Verde Chicken was born.
Salsa Verde Chicken with Rice
Serves 2 -3 ish
1 boneless, skinless chicken breasts, diced
1 T olive oil
1 c chicken broth
1 c salsa verde
Heat olive oil in a skillet over medium heat. Add in the chicken and season with salt/pepper or seasoning of choice. Cook until chicken is no longer pink in center.
Pour in the chicken broth and salsa verde in to the pan. Stir and bring to a rapid boil.
Allow to simmer for about 15 minutes; until it thickens. Remove from heat and add in the half and half. Stir to combine. Side note; I heat my half and half so it doesn't get shocked and curdle. I don't know that it would, but I didn't want to eat curdled cream sauce.
Pour over rice and Enjoy.
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