CHICKEN AND CILANTRO CREAM SAUCE
This pan seared chicken and cilantro cream sauce is a quick dinner that cooks in a flash, and is perfect for a weeknight meal. You can serve it with a spicy Mexican rice, or slice it and put it on top of the best taco salad you’ll ever have.
Total Steps
5
Ingredients
13
Tools Needed
3
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Orwhateveryoudo.comIngredients
- 1/2 teaspoon Gourmet Garden Lightly Dried Red Pepper flakes
- 1 1/2 tablespoons Gourmet Garden Lightly Dried cilantro or Cilantro stir-in paste
- 1 tablespoon good tequila
- 2 tablespoons fresh lime juice
- 1 cup chicken broth
- 1/4 cup finely diced shallot
- 2-3 tablespoons vegetable oil
- to taste salt (for chicken)
- to taste pepper (for chicken)
- to taste garlic salt (for chicken)
- 1 pound chicken tenders, boneless, skinless, and trimmed of any excess fat
- 1/4 cup heavy cream
- 1/2 teaspoon salt (for sauce)
Instructions
Step 1
Instructions
Step 2
Season the chicken tenders lightly with the salt, pepper, and garlic salt.
Step 3
Preheat the vegetable oil in a large skillet over medium-high heat. Place the chicken in the pan and brown on both sides.
Step 4
Remove from the pan, and add in the shallots and reduce the heat to medium. Cook the shallots, stirring frequently, until they start to soften up. About 2-3 minutes.
Step 5
Add the chicken broth, lime juice, tequila, cilantro, red pepper flakes, heavy cream, and salt. Simmer over medium to medium-low heat for 2 minutes. Add chicken back into pan, and continue on a low simmer, and spoon the sauce over the chicken as it cooks. Cook an additional 3-4 minutes, or until the chicken is cooked through and no longer pink.