Chicken Breasts With Tomatillo-Chile Cream

• 4 chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup sour cream (low-fat, but not "no" fat)
• 14 cup tomatillo-chile salsa
• freshly grated mexican cheese, for sprinkling
• fresh cilantro, chopped
• corn tortilla, if desired

1. Rinse the chicken under cold running water and pat dry with paper toweling.
2. Cut each chicken breast into strips.
3. Set aside.
4. In a saute pan or skillet, combine the oil and butter and place over medium heat.
5. When the butter is melted, add the chicken strips and cook, turning frequently, until opaque on all sides, about 3 minutes.
6. Stir in the sour cream and salsa, reduce the heat to very low, and cook until the chicken is tender, but still moist inside and the sour cream and salsa have blended into a thick sauce, about 10 minutes.
7. To serve; arrange the chicken on warmed plates or tortillas and sprinkle lightly with cheese and cilantro.

chicken breasts, olive oil, unsalted butter, sour cream, tomatillochile salsa, mexican cheese, fresh cilantro, corn tortilla

Taken from www.food.com/recipe/chicken-breasts-with-tomatillo-chile-cream-507133 (may not work)