Friday, July 10, 2009

Creamy Chicken with Cilantro

This recipe was inspired by Mary Ellen's Creamy Dill Chicken. I pretty much took all the ingredients she used and modified them to what was in my pantry. Instead of lemon juice, I used lime. Instead of peas, I used corn. Instead of dill, I used cilantro. Etc, etc.

Matt absolutely loved this dish and told me to add it to our normal rotation, whatever that means :-)

Juice of 1 lime
1/3 cup half and half
1/2 teaspoon kosher salt, divided
1/2 cup all-purpose flour
1 tablespoon butter
1 large boneless, skinless chicken breast, trimmed
1/4 teaspoon black pepper
1 teaspoon olive oil
1 cup reduced-sodium chicken broth, divided, plus more as needed
1/2 cup frozen corn, thawed
3 tablespoons finely minced fresh cilantro, plus sprigs for garnish
1 tablespoon corn starch

Combine lime juice and cream in a small bowl. Season with 1/4 teaspoon salt. Don't be afraid if it starts to separate. I was worried, but it turned out just fine.

Dry chicken thoroughly with paper towels.

Dredge lightly in the 1/2 cup flour, seasoned with pepper and salt, shaking off any excess.

Heat 1 tablespoon butter and oil in a large skillet over medium-high heat. Add the chicken. Cook, turning once, until nicely browned on both sides, about 10 minutes total.

Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.

Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes.

Reduce heat to medium, add the reserved lime cream and bring to a simmer.

Mix the corn starch with 2 Tbsp COLD water. Gradually whisk in the corstarch mix, until the sauce coats the spoon, 1 to 2 minutes.

Stir in thawed corn.

Reduce the heat to low and return the chicken to the pan along with the cilantro. Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of cilantro, if desired.

Like Mary Ellen, I served this over egg noodles. It was excellent!

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