The kids and I arrived home late last night from visiting my dad and his wife at The Lake. For four full days I didn’t make a proper dinner (either my dad grilled or I fed my kids cereal or hot dogs), the kids swam to their hearts’ content, and we got plenty of vitamin D.
Today we’re back to reality and that reality is we have two sports practices to make it to today, with almost no time between the two. On nights like tonight I’m tempted to turn to breakfast-for-dinner (meaning, cereal or frozen waffles) because there’s just no time, but I’m trying to prep for dinner earlier in the day or freeze foods to reheat on busy nights.
This is a recipe that comes together so quickly, you can barely call it a recipe. Four ingredients, plus salt and pepper, and it’s ready in less than 20 minutes. The kids love it. Really, is there anything better?
1 tbsp extra virgin olive oil
1.5 lbs boneless, skinless chicken breasts
1.5 cups salsa verde (canned or jarred)
1/2 cup heavy cream
Heat oil in large skillet over medium high heat. While pan is heating, pound chicken to an even, 1/2″ thickness with a meat tenderizer (the flat side). You can also use chicken cutlets to save time. Season chicken with salt and pepper.
Add chicken to skillet and cook for 3-6 minutes on each side, until browned and cooked through. Remove chicken from skillet and keep warm. Reduce heat on stove to medium-low, then remove skillet from heat and add salsa verde, stirring frequently for 30 seconds. Add heavy cream and return skillet to burner, heating the salsa mixture for 1-2 minutes. Add chicken back to skillet to warm through.