Chicken in Salsa Verde

Adapted from a Mexican Recipe Cookbook

4-6 chicken breast fillets
Salt
Pepper
All-purpose flour, for dredging

1 1/2 tablespoons oil
1 1/2 tablespoons butter
1/3-1/2 cup Derbez Green Salsa (Mild)
1 big clove garlic, finely chopped
3 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 1/2 - 2 cups chicken broth
1/4-1/2 fresh Poblano chili seeded and chopped.
Extra choped cilantro for garnish

Sprinkle the chicken with salt and pepper. Coat with flour and shake off the excess.

Melt the oil and butter in a skillet and brown the chicken breasts over medium-high heat, turning once until golden but not cooked through. Remove the chicken from the skillet and set aside.

Place the remaining ingredients except the extra cilantro in a pan and bring to a boil. Reduce the heat to a low simmer and add the chicken to the sauce, spooning the sauce over the chicken. Cook for 25 to 30 minutes or until the chicken is cooked through (It can take less time depending on the thickness of the chicken).

Serve the chicken with rice with black beans, sour cream, lettuce, green onions and cilantro.

Makes 4-6 servings