Pan-Fried Chicken & Cilantro

Recipe by jonesies
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set aside a few cilantro sprigs for garnish and coarsely chop the remainder.
  • Heat the corn oil in a heavy-bottom skillet, add the chicken and cook over medium heat for 5 minutes on each side, or until the juices run clear when the meat is pierced with the tip of a sharp knife.
  • Remove from the skillet and keep warm.
  • Mix the cornstarch and water until smooth.
  • Stir in the yogurt and cream.
  • Pour the chicken broth and lime juice into the skillet and add the garlic and shallot.
  • Reduce the heat and let simmer 1 minute.
  • Stir the tomato into the yogurt mixture and stir the mixture into the skillet.
  • Season to taste with salt and pepper.
  • Cook, stirring constantly, for 1-2 minutes or unti slightly thickened, but do not let the mixture boil.
  • Stir in the chopped fresh cilantro.
  • Place the chicken on a large serving plate, pour the sauce over it and garnish with the reserved cilantro sprigs.
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