Cilantro Cream Chicken and Bell Pepper Saute

How about a couple more recipes that are staples in our house.

The first is cilantro cream chicken (sorry – forgot to take a pic).  To.Die.For.  You can click the link here for the original recipe.  I did tweak this a bit.  I’ve added the recipe below and the tweaks I’ve made are in italics.  The main ones are instead of using rotisserie seasoning I use fajita seasoning and I cook my sauce in a saucepan and pour over the chicken in the skillet and let it all simmer together.  Her recipe also says the sauce does not reheat well, but this recipe is great left over. I purposely make too much so I can have left overs at work or on nights when I don’t cook.

I pair this with pinto beans, Spanish rice, and a bell pepper sauté mix (next recipe).

Cilantro Cream Chicken

Here’s what ya need:

4 boneless chicken breasts

3 tbsp butter

TexJoy Fajita Seasoning (or any brand)

6 ounces cream cheese – softened and cubed

1 ½ cup heavy cream

2 tbsp lime juice

½ bundle of cilantro – pull leaves off stems

Here’s what ya do:

Heat the butter in a large skillet. Liberally season the chicken on both sides with the fajita chicken seasoning. Brown the chicken on both sides.

While the chicken is cooking I add the softened cubed cream cheese and heavy cream to a saucepan on medium heat.  Using a whisk mix the cream cheese and heavy cream together. Once it begins to boil turn off the heat and add the lime juice and chopped cilantro.  Add the cream sauce mixture to your skillet with the chicken. Cover the skillet and simmer until the sauce starts to thicken (roughly 5-10 minutes), turning halfway through.

 

Bell Pepper Saute

bell peppers

Here’s what ya need:

1 red bell pepper

1 yellow bell pepper

1 yellow onion

1 portabella mushroom (optional*)

1 cube Land O’Lakes Saute Express Garlic & Herb

2 tbsp olive oil

Here’s what ya do:

Slice your bell peppers and onions in long thin strips.  Add olive oil and your cube of garlic & herb butter to a wok or sauté pan. Once heated throw in your bell peppers and onions (and mushrooms if you like).  Stir until they are at the desired softness or crispness. I usually sauté mine on a medium heat for about 10 minutes. I like the flavor to really soak in and for there to be some crispness left to the bell peppers.  If you want your onions to be real soft you can throw those in first then add your bell peppers.

That’s it. Super easy and tasty. This amount easily feeds three and we always have left overs for 1-2 meals.

*If you choose to use the mushroom I typically cube these.  This is excellent with the mushroom, but our store sells these as a package of two and we never use the second one so most of the time I choose to skip it and save money and not feel bad about throwing the other one away. Its good either way.

Thanks Mom for a great recipe!!

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