- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 4 tablespoons butter, divided
- 2 large onions, sliced
- 1/2 cup lemon juice
- 1/4 cup minced fresh cilantro
- Hot cooked rice
- Sprinkle chicken with salt, cumin and pepper. In a large skillet over medium heat, cook and stir the chicken in 2 tablespoons butter until no longer pink. Remove and keep warm.
- In the same skillet, saute onions in remaining butter until tender and golden brown. Return chicken to the pan. Stir in lemon juice and cilantro; bring to a boil. Serve with rice. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Quick Cilantro Chicken
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"We thought this was ok. I added diced avocado, sour cream and salsa to mine to add some flavor. it was great the next day on top of a southwestern salad, but we didn't think it was good on it's own."
"Very good! I substituted lime for the lemon and added some black beans and some carrots just because I had them around... This recipe wasn't dry at all for me. Will make again."
"It was very good but a little too much lemon. I will make it again with some modifications? It is a little too dry."
"Delicious and easy"
"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!!"