Chicken Salsa Verde

• 1 1/2 lb. boneless, skinless chicken breasts (3 - 4 breasts)
• Salt and freshly ground black pepper
• 2 tbsp. olive oil
• 2 cups reduced sodium chicken broth
• 1 1/2 cups salsa verde
• 1 medium onion, thinly sliced
• 1 tbsp. chopped garlic
• 1 jalapeño, minced
• Avocado, for garnish

Rinse the chicken breasts and season 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 plate.

Add broth to skillet and bring to a boil. Add the onion, garlic, and jalapeño, season with freshly ground black pepper, reduce heat to a simmer for 5 minutes.  Add the salsa verde and continue to simmer 10 minutes. Return chicken breasts to pan and continue to simmer until sauce is thickened and chicken is cooked through, 8 - 10 minutes longer.

Serve the chicken with the sauce and garnish with avocado, if desired.