Creamy Cilantro Chicken Recipe Recipes Recipes Recipe For Hand

CREAMY CILANTRO CHICKEN

Steps:

• Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
• Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
• Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

CHICKEN WITH CILANTRO-LIME CREAM SAUCE

Steps:

• If your chicken breasts have tenderloins attached, remove them and reserve for another use.
• Place each breast between 2 sheets of plastic wrap and pound gently to a thickness of about 1/2-inch.
• In a shallow dish (a pie plate works well), combine the flour with 1-1/2 tablespoons of the seasoning blend. You should have about 1/2 teaspoon of the blend remaining - reserve this for finishing the sauce.
• Dredge each chicken breast in the flour mixture, shaking off the excess.
• Coat the bottom of a large, heavy skillet with vegetable oil and place over medium-high heat.
• Add the chicken in a single layer and cook until lightly browned and cooked through, 2-1/2 to 3 minutes per side. Transfer to a serving plate and cover loosely with foil to keep warm.
• Add the chicken broth and sugar to the pan and stir until the sugar dissolves.
• Add the lime juice, green onions, and remaining seasoning blend.
• Continue cooking for about 1 minute, just until the scallions soften slightly. Whisk in the cream until blended, then stir in the cilantro.
• Spoon the sauce over the chicken and garnish with lime slices if desired. Serve immediately.

CREAMY CILANTRO LIME CHICKEN

Steps:

• Preheat oven to 375 degrees F. If the chicken breasts are all an uneven thickness, use a meat tenderizer like this one or a heavy pan and pound out the breasts until they're all the same thickness. Season chicken with salt and pepper.
• In a large oven-safe skillet over medium-high heat, add olive oil. Place chicken breasts in skillet and cook for 5 minutes on each side, or until both sides are browned.
• Place skillet in oven and bake for 10 to 12 minutes, until chicken is fully cooked through and the internal temperature has reached 165 degrees F.
• Remove the skillet from the oven and transfer the cooked chicken to a large plate. Cover with foil to keep warm.
• Place the same hot skillet over medium heat and add the onions. Cook for 2 minutes, scraping the bottom of the skillet to get the brown bits off the pan. The skillet should still be very hot so be careful.
• Add the green chiles and garlic. Cook for 2 minutes. Add the chicken broth, lime juice, cumin, oregano and coriander.
• Mix together and bring to a gentle boil for 10 minutes or until liquid has greatly reduced.
• Remove the skillet from the heat and mix in the cream and cilantro. Place the cooked chicken in the sauce and serve.

CREAMY CILANTRO LIME CHICKEN

Steps:

• Place chopped onion on bottom of slow cooker. In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and place chicken on top of chopped onion.
• Sprinkle chicken with 1/4 cup cilantro and red pepper flakes. Pour in 1/2 cup chicken broth, lime juice, and lime zest. Cover and cook chicken on LOW for 3 hours.
• Remove lid and ladle out about 1/4 cup hot liquid into a small bowl. Whisk cornstarch into the small amount of liquid and stir back into the slow cooker. Cook for 30 additional minutes, until chicken temperature reaches 160ºF.
• Remove the lid to add cubed cream cheese and remaining chopped cilantro. Stir until smooth and creamy. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.
• In a small bowl combine garlic, cumin, salt, and pepper. Rub seasonings all over chicken breasts and set aside.
• Turn instant pot onto SAUTE and heat 1/2 tablespoon olive oil. Brown 2 chicken breasts in heated oil 2-3 minutes per side, or until golden (but not cooked through). Set aside and repeat with remaining 2 chicken breasts, adding remaining oil. Remove browned chicken and set aside.
• Add onion to instant pot and sauté until tender, about 2 minutes. Add 1 cup of chicken broth to the pot, scraping up browned bits with silicone spoon. Add in 1/4 cup cilantro, lime juice, lime zest, and red pepper flakes.
• Place chicken back in pressure cooker. Close lid and seal valve. Cook on HIGH pressure for 5 minutes. Quick release pressure and transfer chicken to a clean plate. Cover with foil to keep warm.
• Remove lid and ladle out about 1/4 cup hot liquid into a small bowl. Whisk cornstarch into the small amount of liquid. Press SAUTE LOW and add cornstarch mixture back to pot, stirring constantly until thickened. Stir in remaining cilantro and cream cheese until smooth. Season sauce to taste with salt and pepper. Serve creamy sauce over chicken with rice, additional cilantro, and lime wedges.

CREAMY CILANTRO CHICKEN WITH A KICK

Steps:

• In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
• Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
• Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
• Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
• Place chicken onto a serving plate, and pour the sauce over it to serve.

CILANTRO CREAM CHICKEN

Steps:

• While heating the butter in a large skillet over medium-high heat, liberally season the chicken on both sides with the rotisserie chicken seasoning. Don't bother measuring the seasoning, just use as much as necessary. Brown the chicken on both sides in the hot butter. Remove the chicken from the pan. Add the cream cheese and cream to the drippings in the skillet. Over low heat, whisk to blend well as the cream cheese melts. Whisk in the lime juice and stir in the cilantro. Return the chicken to the pan; cover and simmer 15 minutes, turning after about 7 minutes. When chicken is cooked through, place on serving plates and pour about 1/4 cup of the sauce over each serving. The sauce doesn't reheat well. Makes 4 servings Do not freeze * Although the original recipe called for it, I didn't notice any particular flavor from this seasoning and you could substitute your favorite seasoning salt. Watch out for sugar though. Most of the commercial blends contain sugar. Some kind of Mexican seasoning would be nice in this too.