Creamy Cilantro Chicken

"Adapted from my local newspaper. This is made with ingredients commonly used in South American and Caribbean cooking."
photo by a user photo by a user
Ready In:
4 breasts




  • Season chicken on both sides with salt, pepper, and cumin. Heat oil in a large skillet over medium high heat. Cook chicken until browned on one side, about 3 to 4 minutes. Turn chicken and cook an additional 3 to 4 minutes until done. Transfer to a plate and set aside.
  • Add lime juice to pan and continue to cook, while stirring, another 2 to 3 minutes until slightly reduced. Remove from heat and add sour cream, cilantro, cayenne, and lime zest. Serve chicken with a dollop of the sauce over top.

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  1. This was good, though I modified it slightly. One, I added some garlic powder to the cumin, salt and pepper. Two, once my chicken was nicely browned on both sides I sliced it into half inch strips and tossed it back in with the lime juice to make sure it was all cooked through and stayed warm. Third, I melted the sour cream on super low heat around the chicken to ensure good coverage (I use Tofutti sour cream because of a dairy allergy and it doesn't melt as well). Thanks for a delicious and different way to serve chicken ice!


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