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If you like cilantro, you will definitely like this dish. It adds great flavor to the chicken along with the tangy lemon juice and caramelized onions. The recipe came in one of those recipe “chain letters,” and from the first time I tried it, my husband and I loved it.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 260 calories, 14 g fat (8 g saturated fat), 93 mg cholesterol, 469 mg sodium, 9 g carbohydrate, 2 g fiber, 24 g protein.
Originally published as Cilantro Chicken in Country Extra November 2006, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Nov. 10, 2011 by Luscious118
When I first made this recipe, I made it as is and didn't add anything else. I liked it, but I felt it needed something more to balance it out. I made it again and I added black beans, salsa, and guacamole. It's great! It's like homemade Chipotle. Thanks for sharing!!
Reviewed on May. 21, 2011 by missgangloff
Good, but will use less lemon juice next time.
Reviewed on Feb. 18, 2011 by superstrawn
Easy to make, tastes great! I love cilantro, and this recipe really brings out the flavor with the lemon and cilantro with chicken. I added sour cream and sprinkled cheddar cheese on top...Definitely make it again!
Reviewed on Aug. 21, 2009 by eawinters
We loved this. I used only half the amount of fat (1 Tbsp butter and 1 Tbsp olive oil) and did the onions before the chicken as I usually caramelize onions very slowly. I also added some cayenne pepper to the chicken. I had only bottled lemon juice on hand, but next time will be sure to use fresh as I have found it usually does improve the flavor.It would be easy to caramelize the onions and cut up the chicken and add the spices ahead of time and then really throw this together at the last minute. I suspect it will also freeze well.This recipe will definetly go into frequent rotation.
We loved this. I used only half the amount of fat (1 Tbsp butter and 1 Tbsp olive oil) and did the onions before the chicken as I usually caramelize onions very slowly. I also added some cayenne pepper to the chicken. I had only bottled lemon juice on hand, but next time will be sure to use fresh as I have found it usually does improve the flavor.
It would be easy to caramelize the onions and cut up the chicken and add the spices ahead of time and then really throw this together at the last minute. I suspect it will also freeze well.
This recipe will definetly go into frequent rotation.
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