Cilantro Cream Chicken

5 SHINY STARS!

Not a cilantro fan? Well, I'm not but this is fantabulous! I figured that on our low-carb diet, we'd never get to have anything creamy. Not so, my friend! Just one thing to remember for this recipe: don't hold back on the cilantro. As you can see in the picture, i did hold back on the cilantro. Bad decision. Didn't turn out anywhere near as good as the first time I made this. The cilantro is the only thing really flavoring the sauce so go crazy! I also put double the lime juice in. This isn't the funnest thing to cook (I'm a total noob in the kitchen), but it's worth it when you take a bite.



4 boneless chicken breasts (*I used 10 chicken thighs*)
3 tablespoons butter
1-2 teaspoons McCormick Rotisserie Chicken seasoning (*I couldn't find this, so I didn't use*)
3 ounces cream cheese, cubed
3/4 cup heavy cream
1 tablespoon lime juice, 1/2 of 1 small lime
1/2 cup cilantro, chopped, about 2 big handfuls




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.




I made twice the amount we needed so we could test the statement that the sauce doesn't reheat well, but I woke up frantic at 2 in the morning remembering that I didn't take care of the leftovers. They just sat on the stove all night :( I'll have to try the leftover thing next time.


Linking to:
House of Hepworths