Chicken in a Green Sauce With an Option to Brown It or Not

“I received this recipe from a delightful lady I met while having physical therapy for my back,” Pat Clancy writes. “I have seen a few other recipes but have never seen one easier: no browning of chicken. All sauce is whooshed in the blender and the whole thing can be baked in the oven or simmered on top of the stove.”

POLLO VERDE

1 large bunch cilantro, stemmed and coarsely chopped (about 1 1/8 to 2 cups)

1 1/2 large onions, chopped

6 to 9 cloves garlic

1 (18-ounce) can tomatillos, packed in water (undrained)

1/4 teaspoon salt, optional

1/4 teaspoon black pepper

6 chicken breast halves, skinned if desired

Sour cream or yogurt and cilantro for garnish

Combine chopped cilantro with onions, garlic and tomatillos in blender. Blend to coarse puree. Add salt and pepper.

Place chicken breasts in heavy Dutch oven. Add cilantro mixture. Cover and cook over low heat or bake at 375 degrees about 1 hour or until chicken is tender. (To brown chicken in oven, remove cover during last 1/2 hour). Garnish with sour cream or yogurt topped with cilantro leaves. Serve with tortillas or rice. Makes 6 servings.

--PAT CLANCY,

Fullerton