Is there anything better than a 5 ingredient dinner recipe? {Well, a 4 ingredient dinner recipe, I suppose. You know what I mean.}
As much as I like getting fancy in the kitchen, there are days when I open my fridge and pray that the ingredients magically jump out and cook themselves. {One too many Disney movies as a kid??}
While this Chicken with Tomatillo and Cilantro Sauce doesn’t actually cook itself, it sure does make a fantastic dinner that requires very little effort. And on days when I am running on empty {or I’ve spent the day baking, frosting & decorating 100 mini cupcakes. Or am so sore from my barre class I can barely move. Or I am tempted to serve my husband a bowl of cereal for dinner…}, I am truly grateful for simple dishes.
This sauce comes together easily {and flavorfully} by broiling the tomatillos until they look charred {and, yes, kind of scary} , tossing them into the food processor and simmering them with some sauteed onion until you have a rich, tangy sauce. Piece of cake.
If you’ve never had tomatillos, or aren’t sure if they’re your thing, I suggest buying a couple and giving them a try. They’re often used in Mexican dishes and have a tart sort of flavor that makes for good salsa, or in this case, sauce.
Now, if we can only get the table to clear itself & the dishes to jump into the dishwasher, we’d be all set. 😉
Chicken with Tomatillo and Cilantro Sauce
Adapted from Epicurious
3 tablespoons olive oil
{Optional: Chicken Stock for deglazing pan & thinning sauce – about 1/4- 1/2 cup}
Move oven rack to position closest to heating element. Set oven to broil {normally 500 degrees}. Place tomatillos on a sheet pan lined with foil, and broil for 4-5 minutes or until blackened in spots. Turn tomatillos over and broil for another 4-5 minutes until other side is charred as well.
Remove from oven and transfer to food processor. Blend.
Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet. Season chicken breasts lightly with salt. When oil is hot, place chicken breasts in pan until browned. Turn over and brown other side. {Chicken will not be completely cooked through.} Remove from skillet and place on a plate or pan.
Add about a tablespoon of olive oil to s, the same skillet where chicken was cooked, and add diced onion. Season lightly with salt, and allow onions to cook until golden. {about 6-8 minutes}
Once onions are soft and caramelized, add garlic. Cook for 1 minute. {Optional: Deglaze pan with about 1/4 cup chicken stock to remove brown bits from bottom of pan.} Add blended tomatillo to the pan and stir. Simmer for 2 minutes, uncovered. Add cilantro and 1/2 teaspoon salt and stir.
Place chicken into the sauce and simmer, covered, until chicken is cooked through, 15 to 20 minutes. {If sauce thickens too much, loosen it up with a little bit of chicken stock if you’d like.}
Serve with a side of rice, quinoa, or favorite veggies.
