Chicken Breasts with Green Chile and Sour Cream Pan Sauce

Katie Workman

Chicken Breasts with Green Chile and Sour Cream Pan Sauce

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    4 (8-ounce) boneless chicken breasts 1 (4-ounce) can diced roasted green chiles
    Kosher salt and freshly ground pepper to taste 1 cup chicken broth
    1 tablespoon olive oil 1/2 cup sour cream
    1 teaspoon finely minced garlic


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    • 1

      Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minute on each side. Remove the chicken breasts to a plate and set aside. Do not wipe out the skillet!

    • 2

      Add the garlic to the skillet and sauté over medium heat for 1 minute until it starts to color. Add the chiles, turn the heat to medium high, then add the broth and stir to scrape up all the little flavorful bits that may be stuck to the bottom of the skillet. Simmer for about 4 minutes until the mixture reduces slightly. Whisk the sour cream, stir to combine well and heat just until the mixture is hot, but don’t allow it to come to a simmer.

    • 3

      Pour the sauce over the chicken breasts.

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