Two Ingredient Salsa Verde Chicken with Chipotle Mashed Potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1.5 lb boneless, skinless chicken breasts, portioned into 4 servings, ½" thick
  • 1 jar medium salsa verde, (mild or hot would work too depending on your spice preference!)
  • 3 yukon or russet potatoes, peeled and quartered
  • Canned chipotles in adobo
  • 8 tablespoons butter, divided
  • ¼ cup milk or half-and-half
  • salt and pepper
Instructions
  1. Bring a large pot of salted water to a boil. Peel and quarter the potatoes, and let cook in the boiling water for 20 minutes, or until fork tender. Drain.
  2. Meanwhile, create ½" portions of chicken breast by slicing one thick breast horizontally to create two, or by pounding the chicken to ½" thick and portioning that way.
  3. Brine your raw chicken by submerging it in warm salt water for 15 minutes before cooking. This keeps the chicken juicy and brings it to room temperature.
  4. Dry off your chicken completely, and season both sides with salt and pepper.
  5. Heat a large skillet over medium heat, and add one tablespoon of butter. Once the butter is melted, add two pieces of chicken to the pan. Cooking the chicken in small batches with space ensures they will get nice and brown.
  6. Cook the chicken for 4 minutes on each side, until golden brown, and then let rest on paper towels. Repeat with the other two chicken breasts, (you may want to add another tablespoon of butter to the pan) and let them drain on paper towels as well.
  7. In the empty pan of chicken drippings, add the jar of salsa verde, and scrape up all the brown bits of flavor on the bottom.
  8. Once the salsa is simmering, reduce the head to low and add the chicken. Let simmer 10 more minutes.
  9. Meanwhile, finish your mashed potatoes. Return the drained potatoes to the large pot over low heat.
  10. Melt 6 tablespoons of butter, (I like 2 tablespoons per potato, but you can adjust!) and add ¼ cup of milk or half-and-half to the potatoes. Season generously with salt and pepper, and use an electric mixer to mash the potatoes.
  11. Now, add the chipotle peppers. I use two for medium/hot, so adjust accordingly to your taste. Make sure to break up and incorporate the peppers into the potatoes with the electric mixer.
  12. Serve the chicken with some extra salsa verde and a big scoop of chipotle mashed potatoes.
Recipe by Ally's Cooking at https://allyscooking.com/2016/10/16/two-ingredient-salsa-verde-chicken/