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Combine tomatillo, cilantro, 1/2 of the onion, 1/2 of the garlic, a small piece of chile serrano in a blender to blend into a bright green sauce. Cut chicken breast into 1-inch size pieces. Heat olive oil and butter in a sauté pan, sauté chicken until done. Remove chicken from pan.
To the same pan, add remaining garlic, remaining onion and sauté for 1 minute until fragrant. Reduce the heat and deglaze the pan with 3 tablespoons of Fustini's Jalapeno Lime balsamic, mix in sour cream and then add the cilantro mixture from the blender and heat through. Add the chicken back into the pan. Salt and pepper to taste. Cover on low heat to simmer. Serve over rice with a garnish of cilantro.
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