- 2 tablespoons EVOO
- 8 chicken cutlets (1 1/4 lbs.)
- 1 cup salsa verde
- 1/4 cup creme fraiche
- 1/4 cup chopped cilantro
- corn chips and lime wedges, for serving
Heat EVOO in large nonstick skillet over medium-high heat. Season chicken and cook until golden on both sides, 3 minutes; transfer to plate. Add salsa to skillet and cook, stirring, 2 minutes. Remove from heat; stir in creme fraiche. Return chicken to pan, cover and simmer over low heat, 3 minutes. Sprinkle with cilantro; serve with chips and lime.