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