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Chicken Cilantro with Tomatillo Sauce

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Makes: 4 servings adjust
Pan sauteed spicy chicken dish.



  • 4 Poblano Peppers, sliced and roasted

Step 1

Seed chiles. Cut into slices and roast in oven or toaster oven until skins are browned.


  • 1 tablespoon Vegetable Oil
  • 1 tablespoon Butter
  • 12 Yellow Onion, diced
  • 2 cloves Garlic, pressed

Step 2

Heat oil and butter in large skillet. Add chiles, onion, and garlic. Saute on low heat for 15 minutes.


  • 2 Chicken Breasts, cut fajita style
  • 1 Lime, juiced and strained of seeds
  • 2 tablespoons Fresh Oregano, diced
  • 2 tablespoons Fresh Cilantro, diced
  • 12 teaspoon Fine Sea Salt, to taste

Step 3

In same skillet, turn up heat and sear chicken. Reduce heat and add lime juice, salt, oregano, and cilantro. Return onion and chile mixture to skillet. Cook for 5 minutes.


  • 8 Corn Tortillas, warmed
  • 1 cup Sour Cream
  • 1 Tomato, diced
  • 1 can Canned Sliced Black Olives
  • 1 cup Fresh Guacamole
  • 1 12 cups Monterey Jack Cheese, shredded
  • 1 12 cups Iceberg Lettuce, shredded
  • 12 Lime, cut into wedges

Step 4

Serve with garnishes and Tomatillo Sauce (prepared separately).
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