Salsa Verde Chicken
INGREDIENTS
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For the Sauce:
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4 tablespoons butter
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1/2 cup all-purpose flour
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2 cups chicken broth
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1 jar (16 ounces) salsa verde (2 cups)
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1 can (5 ounces) evaporated milk (or 2/3 cup half and half)
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18 oz (about 4.5 cups) cooked, chopped chicken
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For the cornbread:
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1 cup milk
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3 tablespoons butter
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1 1/2 cups all-purpose flour
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1/2 cup yellow cornmeal
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1 tablespoon baking powder
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1 teaspoon salt
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1/4 – 1/2 cup thinly sliced scallion greens
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