Pollo al Verdeo — chicken breasts in a scallion cream sauce — is a rich, flavorful dish that can be put together quickly and with few ingredients. In Argentina, this tasty offering frequently shows up at parties or get-togethers, presented in individual portions in small earthenware dishes. I’ve also seen pollo al verdeo as a filling for empanadas at some of the more creative empanada joints.
When served as the main event, pollo al verdeo frequently comes accompanied by white rice, french fries, mashed potatoes or noisette potatoes. Any carbohydrate will do — just make sure you have something to soak up that delicious sauce!
4 tablespoons butter
1 tablespoon olive oil
4 boneless, skinless chicken breasts
6 stalks scallion, finely chopped [both white and green parts]
2 cloves garlic, minced
½ cup dry white wine
1 cup cream
1 tablespoon finely chopped fresh parsley
Salt and pepper to taste
Add butter and olive oil to a large skillet over medium heat. Season the chicken breasts with salt and pepper, and place in the skillet. Brown the chicken for roughly 5 minutes on each side. Remove from the skillet and place on a plate, tented with foil.
In the same skillet, sauté the scallions until soft. Add the garlic and lightly sauté for about a minute. Deglaze the skillet with white wine, and reduce the wine, cooking for about 3 to 4 minutes. Add the cream and stir ingredients to combine. Bring the sauce to a boil, and then reduce the heat to a simmer.
Add the chicken along with its juices back to the pan, and cook until sauce thickens slightly and chicken is completely cooked through. Adjust the seasonings as needed.
Garnish with fresh parsley and serve immediately.