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Chicken with cilantro cream sauce
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Chicken and Cilantro Cream Sauce

Pan-seared Chicken and Cilantro Cream Sauce is packed with flavor, and is a perfect weeknight dinner!
Course Recipes
Cuisine American
Keyword cilantro cream chicken, mexican chicken, pan-fried chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 servings
Calories 444kcal
Author Nicole Johnson

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
  • ¼ cup finely diced shallot
  • 1 cup chicken broth
  • 2 tablespoon fresh lime juice
  • 1 tablespoons good tequila
  • 1 ½ tablespoons Gourmet Garden Lightly Dried cilantro OR Cilantro stir-in paste
  • ½ teaspoon Gourmet Garden Lightly Dried Red Pepper flakes
  • ¼ cup heavy cream
  • ½ teaspoon salt

Instructions

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

Nutrition

Serving: 1g | Calories: 444kcal | Carbohydrates: 20g | Protein: 26g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Cholesterol: 77mg | Sodium: 1340mg | Fiber: 1g | Sugar: 2g