Skillet Chicken with Creamy Cilantro Sauce
a deliciously tasty citrus flavored chicken that is moist and juicy and cooked in a skillet then topped with a creamy cilantro sauce.
Servings: 6 servings
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1/4-1/2 teaspoon granulated garlic powder
- 1/4-1/2 teaspoon smoked paprika
- 1/4-1/2 teaspoon lemon-pepper seasoning
- 1 tablespoon oil
- 2 tablespoons water
sauce
- 1 egg
- 1/3-1/2 cup avocado oil or vegetable oil
- 1 cup cilantro chopped
- 3 green onions
- 1 lime juiced (or lemon)
- 1/2 teaspoon salt
Instructions
- I use an immersion blender, you can also make this in a blender or food processor, being able to drizzle the oil in as it mixes creates a really creamy sauce and it thickens as it blends add oil until it's the thickness you like. The egg oil and acid combined to create a deliciously creamy sauce.
- I cut my chicken, so it wasn't so thick.
- Coat chicken evenly with seasonings
- Heat a skillet on the stove (I use cast iron) add the oil, place the chicken in the pan.
- After a minute or two (when the bottom of the chicken is slightly crisp and golden) turn the chicken over.
- Place a cover over the chicken and cook for 2 minutes.
- Add 2 tablespoons water to the pan and cover, turn the heat to medium.
- You can turn the chicken again if needed.
- The chicken is done when it reaches 165°.
- Remove the pan from the stove and allow the chicken to rest for 5 minutes.
- Slice the chicken and pour the sauce over the chicken and serve.