Cilantro Butter & Garlic Chicken
I was playing around in the kitchen inevitably looking for another way to cook our feathered friend…the chicken… specifically skinless frozen chicken breasts which this single mother of two boys is famous for pulling out of the freezer at least once a week. My organic herb garden is finally plentiful and so I decided to try a new dish using cilantro. Cilantro is hard to grow by the way… I’m still crossing my fingers for the ones I have planted now. So, If all else fails and you cannot grow cilantro on your own, it is readily available in the produce section of most grocery stores. What I do not end up using, I wrap loosely in paper towels and place in a zip lock bag squeezing as much air out as I can without damaging the herb.
Enough of my intro, here’s the recipe that desperation & boredom one night brought to the pan:
Take frozen skinless chicken breasts or tenders and pan fry in a medium/medium high skillet with lemon infused olive oil. Add in fresh garlic, & black pepper to taste.
Pan fry until almost cooked, turning over as required. Add 2 handfuls of chopped cilantro in at the very end, and cook just to a wilted state.
In the mean time cook a box or bag of your favorite pasta…. This time I used penne… and cooked until al dente, drained and set it aside.
Take your pan of almost cooked chicken off the burner set aside, then move all the chicken to the center of the pan in a pile and top with 2-3 tablespoons of melted butter, more garlic, and squeeze a lemon. Put the lid back on… move it back to medium heat, just enough to cook the chicken through and infuse all the flavors…3-5 minutes tops.
Place your drained pasta onto a large serving dish or bowl and add in the chicken. I like to cut my chicken up a bit first. Toss all together gently.
Add in grated parmesan, kosher salt ( if needed) and crushed black pepper to taste. This dish has some rich elements but remains light with addition of lemon. Btw… it is fantastic cold, with Caesar salad dressing!