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- 4 5–6-ounce skinless, boneless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 cups low-salt chicken broth
- 1 pound tomatillos, cut into 1-inch pieces, or 1 1/2 cups salsa verde
- 1 medium onion, thinly sliced
- 2 medium garlic cloves, crushed
- 1 small jalapeño, with seeds, thinly sliced
- Brown rice or corn tortillas
Season chicken breasts with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown, 3–4 minutes per side. Transfer chicken to a serving platter. Add broth to skillet and bring to a boil, scraping up browned bits.
Stir in tomatillos, onion, garlic, and jalapeño. Reduce heat to medium and simmer until tomatillos start to break down, about 10 minutes. Return chicken breasts to pan and continue to simmer until sauce is thickened and chicken is cooked through, about 10 minutes longer. Season sauce to taste with salt, pepper, and lime juice. Serve atop rice or shredded in tortillas, with radish, cilantro, and lime wedges alongside for garnish.