For March’s Secret Recipe Club, I was assigned
Chelsey’s Mangia blog. Need a tangy-spicy
dinner that comes together in minutes? While the color may be a bit Army-ish
green, this is tasty enough to be served mid-week to company for a wonderful
TexMex dinner. We love the tang of tomatillos, and I added a chipotle for a
hint of smoky heat. Chelsey made it with fish,
but it works nicely over chicken breasts like I prepared it.
My impression of Chelsey, a 20-something
Italian-American Texan who loves cooking, baking, her family, and fitness, is
one high energy young woman. She is an inspiration not only with the amount of
wonderful recipes she’s amassed on her blog, some savory and lots of sweets,
but I was touched reading her post about her struggles – and good news! –
recovery – from an eating
disorder. I’m not sure I could speak so outwardly about such, and I found
it heartening that she now openly shares her love of food – and her enjoyment
in eating healthy, delicious food.
Chicken
(or Fish) in Tomatillo Sauce
2 servings
1 cup (or so) coarsely chopped tomatillos
1/2 onion, coarsely chopped
1 large poblano chile, stemmed, seeded, and
coarsely chopped
1 chipotle in adobe sauce
1/4 cup packed, coarsely chopped fresh
cilantro
1/4 to 1/3 cup light sour cream
2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
2 boneless chicken breasts (or mild fish
filets)
Combine tomatillos, onion, peppers, chopped
cilantro, and sour cream in a blender. Whirl until smoothly pureed. Pour green
sauce into a sauté pan; add lime juice.
Sprinkle chicken with salt and pepper. Nestle
chicken into the sauce, and bring to a boil over high heat, stirring occasionally.
Reduce heat, and simmer until the chicken is cooked through, 22 to 25 minutes.
With a wide spatula, transfer to plates and spoon
sauce over portions, sprinkle with cilantro leaves.
Gosh, I bet this has a nice flavor. I think this would be terrific with fish (the chicken too, but the fish just seems to speak to me). Good stuff! Thanks.
ReplyDeleteI'm on a tomatillo kick lately -this would be delish with fish!
ReplyDelete