First of all, get your rice going. I use a rice cooker, so once it's done, just stir in ½ cup cilantro leaves and the juice from half a lime. Toss toss toss. Done.

In a food processor, combine the tomatillos, jalapenos, white onion, garlic, and 1 cup of the cilantro. Blend until smooth. Give it a taste at this point. HOT! Don't freak. The creamy sauce will cut through that heat. Also, if you feel like it needs a little lime juice, give it a squeeze. I was going to, but it tasted so glorious as is, I didn't bother with it.

Now, in a large mixing bowl, add the milk and sour cream. Slowly pour the salsa verde into the bowl. Whisk everything together until totally incorporated. It's going to seem like a lot of sauce. This is a good thing in life.

In the meantime, heat a Tbs. of olive oil in a large skillet. Season the chicken on both sides and place them in the hot pan. Sear on one side for 5 minutes; flip and sear another 4 to 5 minutes.

Stir in the creamy sauce and reduce the heat to medium. Add in the corn and red bell pepper; simmer for 8 to 10 minutes, just enough for the sauce to warm and bubble and elope with everything in the pan.

You can either shred the chicken a little bit in the pan, or just serve a whole breast with a good lake of sauce over a small mound of brown rice.

Garnish with crumbled queso fresco, torn cilantro sprigs and extra lime wedges. Straight ridiculous flavor. You'll see.

Serves 4.