Chicken Breast With Roasted Tomatillo Sauce

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Easy mexican main course with the beautiful flavor of tomatillo. great dish to try if you never had a tomatillo

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Steps

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Lightly oil a rimmed baking sheet or baking pan and roast tomatillos and jalapeno or chilies under a hot broiler , 4 inches or so from the heat source , 3 to 4 minutes , or until they are blistered and splotchy brown with , maybe , a few black spots.

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Turn them and roast on the other side.

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Cool , then transfer tomatillos and chilies to a food processor fitted with the metal blade or blender along with any of the juices on the pan.

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Process or puree until smooth.

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Meanwhile , over medium heat in a heavy-bottomed saucepan , heat 2 tablespoons olive oil.

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Add onions and garlic and cook , stirring , about 6 minutes until golden brown.

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Raise heat to medium high , add tomatillo puree and cook 3 minutes until sauce darkens and is very thick.

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Add broth , brown sugar and 1 / 4 cup cilantro.

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Stir , reduce heat and simmer , uncovered , 10 minutes or until sauce thickens.

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Season with salt and pepper.

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Set sauce aside.

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Season chicken liberally with salt and pepper.

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Heat 3 tablespoons olive.

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Ingredients

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tomatillo, jalapeno chile, olive oil, onion, garlic, chicken broth, brown sugar, cilantro leaf, chicken breast halves, sour cream