8 chicken breasts tenderloins - about 3 oz each ( I allow 2 per serving but I usually just eat 1)
2/3 cup lime juice ( I used Real Lime)
1 tsp cumin
1 tsp garlic powder (might try minced garlic next time)
1 tbsp olive oil
1/2 cup chicken broth
1/2 cup salsa verde
Cilantro, if desired
Place chicken tenderloins in a large bowl. Mix together the lime juice, cumin and garlic powder and pour over the chicken, mix to coat. Marinade in the refrigerator for 1 hour or overnight.
Heat the olive oil in a large skillet over medium- high heat. Remove chicken pieces one by one and place in the skillet. Reserve marinade. Cook chicken pieces until golden browned on each side and cooked through. If necessary, drain any fluids as you are cooking so the pieces brown.
Remove chicken and keep warm. Pour reserved marinade and chicken broth into skillet and heat to boil. Cook until reduced by about half. Stir in the salsa verde and heat through. If it is too watery, combine about 1 tsp of corn starch in 1/8 cup cold water. Pour into the boiling sauce and stir constantly until thickened.
Serve the sauce on the side with the chicken. Spoon sauce over the chicken and top with a dollop of sour cream and cilantro.
Calories per 1 tenderloin and sauce to cover - 83