Chicken With Fresh Tomato Cilantro Cream Sauce

"This dish is light and so tasty! It has a mexican-like flavor. Its versatile enough that you could change up ingredients, adding more veggies, maybe red and yellow peppers, adding cheeses, but its really yummy as is too! Great for a dinner party, presentation is beautiful! Enjoy!"
photo by Nichole Beaver photo by Nichole Beaver
photo by Nichole Beaver
Ready In:




  • To prepare the sauce:

  • Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and sauté until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot.
  • A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can’t go wrong on amount.
  • Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water.
  • When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen).
  • To prepare chicken/potatoes:

  • In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
  • Add sliced, salt and peppered potato slices and fry on each side until golden brown.
  • Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
  • In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
  • In same pan, add more butter/oil. Add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
  • Transfer these to platter and arrange on top of potato/onion slices.
  • Drizzle the sauce atop these and around the platter.
  • Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
  • Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.

Questions & Replies

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  1. This was, though challenging, a very good recipe. The picture I posted doesn't have the onions, because that was the plate which came out looking the best of the two. The heat of the sauce can be overwhelming if you taste it by itself, but with the chicken and potatoes, it's perfect. This took a long time to make, but it was worth every minute.
  2. I am making this now and it is a lot of work.I am using talapia filets in place of chicken.What I mainly wanted was the sauce.Next time will serve over linguini in place of potatoes.They are good too but being italian we love our I think now that I have made it should be easier next time,I just have too many things going on at once.Flavor is there and it is versital.Thanks for the recipe.


<p>I'm an American living in Cairo, have lots of free time and love to cook! My friend told me I know the science of food, that I am a food scientist; I was like what??? She said that I put together ingredients that she would never think of, that I know what goes with what, what tastes and works... honestly I really don't know about that, but I do love cooking. I like experimenting and making delicious, but simple meals. I love fresh ingredients, spices and enjoy preparing food for friends. I am so pleased when I see the enjoyment they get from my food. Please be patient with my recipe posts, some may seem lengthy, but I like to explain well so you will get it the first time. I appreciate this from others, so I hope you will too. Also, I never measure anything, so I will try my best to give measurements that will work for you. Anyway, enjoy my recipes on!</p>
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