You know how those food magazines ask famous people what’s always in their fridge? And it’s always healthy? I just cannot relate to that.
My refrigerator is always loaded with cardiac-inducing foodstuffs. I don’t use them every day, but I just feel better knowing they are there. I always have sour cream in the icebox to stir into mashed potatoes. I always have bacon grease for frying potatoes. And I always have cream because if you add chicken stock and then stir in a few other ingredients you will always have a yummy sauce.
So the other day, I had some left over cilantro (and if cilantro makes you gag, just decide to have some left over parsley). And I had some limes because Mark decided to make some tropical drink and we over-bought on the limes. So, presto chango, I made Chicken with Cilantro Lime Cream Sauce. In these economically challenging times, I am even more determined not to waste food. The dish turned to be a lovely, delicious experiment.
Chicken with Cilantro Lime Cream Sauce
3 skinless, boneless chicken breasts
1 yellow pepper, sliced into strips
1 red pepper, sliced into strips
2 tablespoons butter
3 garlic cloves, minced
½ cup chopped fresh cilantro
¼ cup white wine
Juice from one lime
½ cup chicken stock
½ cup cream
Heat a skillet over medium heat. Add vegetable oil to coat the bottom. Season the chicken with salt and pepper and sauté until cooked through. Remove chicken and add the peppers. Saute until slightly browned. Remove and reserve.
Drain excess oil from pan. Add butter and melt. Add garlic and cook for 30 seconds. Stir in wine, lime juice and broth. Reduce by half. Add cilantro and cream. Continue cooking until cream reduces to the sauce consistency you like. Serve sauce over chicken and peppers.