Creamy Cilantro Chicken
Description
Chicken breasts in a light cajun and cilantro cream sauce are best served with cubed red potatoes and green beans or asparagus.
Ingredients
•
6 thin skinless, boneless chicken breasts
•
1 tablespoon Cajun seasoning, divided
•
salt and ground black pepper to taste
•
2 tablespoons olive oil
•
4 green onions, sliced
•
1 red bell pepper, sliced
•
2 cups chicken broth
•
1/4 cup dry white wine
•
3/4 cup heavy cream
•
1/2 cup halved cherry tomatoes
•
1/2 cup chopped cilantro
Directions
1
Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
2
Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
3
Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
4
Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.