I always had the idea of making this cream of chicken and cilantro sauce, but I finally did it. A great quick dinner that cooks up in a flash, and is perfect for a weeknight meal. You can serve it with spicy Mexican rice, or cut it up and put it on the best taco salad you'll ever have.
Ingredients
1 pound boneless, skinless, excess fat chicken offerings
salt, pepper, and garlic salt lightly applied to the chicken breasts
2-3 tablespoons of vegetable oil
1/4 cup finely diced shallot
1 cup of chicken broth
2 tablespoons of fresh lime juice
1 tablespoon of good tequila
1 1/2 tablespoons Gourmet Garden lightly dried cilantro OR cilantro
1/2 teaspoon lightly dried Gourmet Garden red pepper flakes
1/4 cup heavy cream
1/2 teaspoon of salt
Preparation
Season the chicken tenders with salt, pepper, and garlic salt.
Preheat 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 the shallots and reduce the heat to medium. Cook the shallots, stirring frequently until they begin to soften. 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 the chicken to the pan, continue to simmer, and pour the sauce over the louse
