Pan-fried Chicken & Cilantro

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 bunch fresh cilantro
• 1 tablespoon corn oil
• 4 boneless skinless chicken breasts (trimmed of all visible fat)
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1/3 cup low-fat plain yogurt
• 2 tablespoons light cream (reduced fat)
• 3/4 cup chicken broth
• 2 tablespoons lime juice
• 2 garlic cloves
• 1 shallot, finely chopped
• 1 tomato, peeled, seeded and chopped
• salt
• pepper

Recipe

• 1 set aside a few cilantro sprigs for garnish and coarsely chop the remainder.
• 2 heat the corn oil in a heavy-bottom skillet, add the chicken and cook over medium heat for 5 minutes on each side, or until the juices run clear when the meat is pierced with the tip of a sharp knife.
• 3 remove from the skillet and keep warm.
• 4 mix the cornstarch and water until smooth.
• 5 stir in the yogurt and cream.
• 6 pour the chicken broth and lime juice into the skillet and add the garlic and shallot.
• 7 reduce the heat and let simmer 1 minute.
• 8 stir the tomato into the yogurt mixture and stir the mixture into the skillet.
• 9 season to taste with salt and pepper.
• 10 cook, stirring constantly, for 1-2 minutes or unti slightly thickened, but do not let the mixture boil.
• 11 stir in the chopped fresh cilantro.
• 12 place the chicken on a large serving plate, pour the sauce over it and garnish with the reserved cilantro sprigs.