Sauteed Chicken with Green Chile, Tomatillo, and Avocado Sauce

Inspiration: Like so many other people, I think, we have been having a really fantastic winter. If there’s one thing that I’m not, it’s a fan of winter/snow/cold/etc. etc., but this year has been pretty great. The temperature hasn’t dipped below the 30s more than a handful of days, and we’ve only had a few snow showers with no real storms. For living in Michigan, that’s a huge deal. And yet…’s still easy to get the winter blahs every now and then, and it’s still easy to tire of the endless parade of stews, soups, and other winter comfort meals that I’ve been cranking out of our kitchen. When that sort of mood hits, I guess there’s no better time to cook up something so completely bright and summery that you almost (almost) want to sit out on the back patio to enjoy it.

What We Loved: This meal was just what we were hoping it to be – a very light and simply sauteed chicken breast with a bright, complex sauce that tasted just like summer. The sauce has a nice tart flavor (due to the tomatillos and the lime juice) with a great creamy backbone (thanks to the avocado and the half and half). It’s really just an extremely flavorful, creamy sauce that adds a nice richness and contrast to simply cooked chicken. We really enjoyed this chicken with a fresh pico de gallo salad for a meal that was just full of all kinds of fresh vegetable flavors.

Tips: I forgot to include a few cloves of garlic with my roasted vegetables, which would have been a lovely addition. Also, when finishing the sauce, make sure to add as much half and half/Kosher salt as is necessary to even out the flavors of the sauce to your tastes. I found the sauce to be quite tart until I had the right amount of half and half, which really balances the flavors. I also threw in a great deal of salt, which really makes all of the vegetable flavors so much more pronounced and wonderful.

Sauteed Chicken with Green Chile, Tomatillo, and Avocado Sauce
Source: Adapted from Pip & Ebby, originally from Food & Wine Annual Cookbook 2010

1 very small onion, quartered
2 tomatillos, husked and halved
1 jalapeno, stemmed, seeded, and quartered
1 poblano, stemmed, seeded, and quartered
Olive oil
1 avocado, peeled and pitted
1/4 cup cilantro leaves
2 tablespoons lime juice
1/4 – 1/3 cup half and half
Kosher salt and black pepper
2 chicken breasts, butterflied

1. Place the onion, tomatillos, jalapeno, and poblano on a baking sheet lined with parchment paper. Drizzle with olive oil. Place under the broiler until the vegetables are all softened and beginning to blacken.

2. Place all of the broiled vegetables into a food processor. Add the avocado, cilantro, and lime juice, and process until all of the ingredients are combined. Pour in 1/4 – 1/3 cup half and half, a small amount at a time, processing until the sauce reaches a nice and smooth consistency. Taste as you add the half and half – if the sauce is too tart for you, add more half and half until it mellows out. Season well with Kosher salt. Refrigerate the sauce until ready to serve.

3. Add a good pat of butter to a saute pan. Season the chicken breasts with salt and pepper, and add them to the hot pan. Cook for about 4 minutes per side, until cooked through.

4. Serve the chicken topped with the sauce.


15 thoughts on “Sauteed Chicken with Green Chile, Tomatillo, and Avocado Sauce

  1. LOVE this. I’ve made something similar as a pasta sauce but I don’t know why I didn’t think to just put it on chicken. The avocado and half and half must make this so creamy. Totally making this one soon. (Btw, I recently made the zesty dry rub turkey you posted, but with pork tenderloin, and we loved it.)

    • Yeah, the creaminess was one of my favorite parts! It actually sounds really unusual but delicious as a pasta sauce.

      So glad that you liked the zesty dry rub….using it on pork tenderloin is a great idea! I’ll have to give that a try next time. I was totally surprised how much I enjoyed that recipe since it was so simple.

  2. Thanks for visiting my blog on Tilapia over tomato pancetta sauce.

    I have read through your site and there is so much I can learn from you. I’ve signed up to get new posts. Continue with inspiring not only me but all of your followers.

    • Thank you so much, Pam!

      I really enjoyed browsing through your blog (must make that tilapia recipe soon…..) and signed up to yours as well :)

  3. Wow, this look so amazing! I can’t have cream, do you think a lactose-free milk (which tastes very similar but is a thinner consistency) would be an ok substitution?

    Also, what is the side dish? It also looks delicious. Have you posted that recipe somewhere as well?

    • Thank you, Amber :)

      I think the lactose-free milk would be a fine substitution! In fact the original recipe used water, which I switched to half and half to make it a little creamier….so I’m sure that just about anything that you’d like to use would work.

      For the side dish, I just sliced up some grape tomatoes, a thin slice of Vidalia onion, a little bit of jalapeno, and a handful of cilantro. I tossed all of that with a squeeze of lime juice, some freshly cracked black pepper, and Kosher salt.

  4. Pingback: Chicken with Creamy Green Chile, Tomatillo, and Avocado Sauce

  5. Pingback: Grilled Chicken with Green Chili, Tomatillo, and Avocado Sauce « becoming pigzilla

  6. Pingback: Green Chili, Tomatillo, and Avocado Pasta Salad « becoming pigzilla

    • I’m so happy that you enjoyed it! A good thing about that sauce is that it’s very versatile, too – you can throw it in so many different meals!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s