Recipe: Terry's Cilantro Cream Chicken
 

You have to try this recipe! It is wonderful! The sauce that it makes is awesome! I always make extra sauce to use to dip each bite or to drizzle on vegetables.


Cilantro Cream Chicken
(Terry’s)


4 Chicken Breasts, boneless skinless
3 oz Cream Cheese, cubed
¾ cup Heavy Cream
1 Lime, juice of
3 T Butter
½ cup Fresh Cilantro, chopped
½ - 1+ T McCormick's Rotisserie Chicken Seasoning
to taste Salt, Pepper, Garlic
(Poultry Seasoning or other spices as desired)


Melt butter in non-stick skillet and brown chicken breasts in butter; season chicken with spices while browning. Once browned, remove chicken to plate.

Add cream cheese cubes to skillet with butter and drippings from chicken. Stir. Add cream, lime juice, and cilantro. On medium heat, melt and stir all ingredients.

Put chicken back in pan with sauce mixture; cover and cook on
low for 10-15 minutes.




(Source: Terry / salvagemom, low-carb-recipe-exchange, 1/27/00)
(PML, Yardley, PA, 2002) 4




● Phyllis’ Notes:

Make / use extra sauce for dipping or to serve over rice or pasta for non-low carbing family members.

You can use 4 oz of cream cheese so that you can simply cut the block in half instead of measuring.

You can substitute flat leaf parsley in place of cilantro, if desired.


● Melissa’s Notes:

Serves well with rice or pasta for non-low carbing family.
Wonderful with good bread (for nonLC) or other LC bread to dip in sauce.

● Ideas:

Substituting brandy for lime juice and fresh tarragon for cilantro
with seared shrimp instead of chicken to make Tarragon Shrimp.

Make as soup with sauce, chopped chicken, and chicken broth added to dilute.

Try pork chops instead of chicken, perhaps using rosemary instead of cilantro.

Make sauce alone in double batch for bread dip, perhaps using a bit of broth to give chicken flavor?

http://www.lowcarbluxury.com/recipe...-chicken15.html

Looks fab! I can't wait to try this! I have a ridge-bottomed skillet that I grill chicken in (similar to the George Foreman grillers), so I'll probably have to make the sauce in a separate flat-bottomed sauce pan. Do you think that would be a problem? With ridges in the bottom of the skillet, there's no way to really stir or mix ingredients together...

Thanks,
Michelle

No, Michelle, I don't think that would be a problem. Just try to use as much of the chicken drippings as possible in the sauce. If you are cooking the chicken in a grill pan, you probably won't use butter so just put the butter in the sauce pan.

If you don't plan to put the chicken in the sauce for the last 10 - 15 minutes, then I would add some of the Rotisserie Chicken Seasoning to the sauce. (I always add extra anyway.) This seasoning is really what makes this sauce so wonderful. If you aren't going to cook the chicken in the same pan, and especially if you don't place the chicken in the sauce for 10-15 minutes at the end, you might not get enough of the seasoning in the sauce to get the full effect of the flavor.

FYI... some people don't like the taste of cilantro. If you don't, use flat leaf parsley. This is what I use when my husband will be eating this dish, as well.

I hope you enjoy it as much as I do!


Phyllis

Oh My Gosh, this is GREAT!!!!!!

I added an extra cup of cream, used lemon juice on hand, and for the spices used garlic powder, allspice, and paprika.

YUMMMMMMMM!!!

Thanks for the recipe, it is a KEEPER.

I'm glad you enjoyed it! :)


Phyllis

This Was Suprisingly Great!!!!
 

:yum: I KNOW THIS IS AN OLDER POST FOR RECIPES BUT I HAVE TO SAY THAT THIS RECIPE IS SOOO GOOD. I LOVE CILANTRO AND TO HAVE A SAUCE USING IT, WAS INCREDIBLE. DEFINATELY A KEEPER!!! :thup: :yum:

I just wrote this down, my husband will be in hog heaven, hehe and its low carb......Thankyou so much

OMG, I have a brand new bunch of cilantro in the fridge, I can never think of enough ways to use it...but I don't have the lime. I guess I'll try lemon?

I made this tonight with the lemon...it was really great! A definite keeper. The only difference was I just threw the cilantro on top on the plate. I wanted the strongest cilantro flavor I could get. Does it still have a strong flavor when it's cooked in it? I guess I could have done both...some cooked in, some raw on top. I really want to try it with the lime, too.

Elle, I use the cilantro stems in cooked sauces and the leaves raw the way you did. I learned that trick from a Thai friend.

This sounds way yum! I will hafto make it this weekend!

That is so funny! I have a Thai friend, too, and that's where I learned to eat the stems and all, as that is where the most intense flavor is! I'll try that next time!!! Thanks, Liz!

I made this tonight and everyone at our house loved it. I used 4T. butter, 4 oz cream chees and 1 cup cream-and also 8 oz sauteed mushrooms. I made a double recipe and most of it's gone-I was hoping for leftovers It was DE-VINE!! That's southern for good.
Anne

My family has just finished eating this...so delicious! I modified it by chopping the chicken into bite sized pieces and doubling the sauce, since everyone else was having it over rice. I can't believe how good this was!

made this last night... EXCELLENT!!!!!!!!!