CHICKEN AND CILANTRO CREAM SAUCE
By: Nicole Johnson
Published: Monday, May 29, 2017 - 2:23pm

Ingredients




Ingredients
1 pound chicken tenders boneless, skinless, and trimmed of any excess fat
salt, pepper, and garlic salt lightly applied to chicken breasts
2-3 tablespoons vegetable oil
1/4 cup finely diced shallot
1 cup chicken broth
2 tablespoon fresh lime juice
1 tablespoons good tequila
1 1/2 tablespoons Gourmet Garden Lightly Dried cilantro OR Cilantro stir-in paste
1/2 teaspoon Gourmet Garden Lightly Dried Red Pepper flakes
1/4 cup heavy cream
1/2 teaspoon salt

Preparation

1 Instructions 2 Season the chicken tenders lightly with the salt, pepper, and garlic salt. 3 Preheat the vegetable oil in a large skillet over medium-high heat. Place the chicken in the pan and brown on both sides. 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. 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.

About

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.
Check out my blog post here!