From earlier on last week (and yes, the lack of posting is not a lack of cooking, but an overabundance of Christmas cheer illustrated by far too many demands on time). So, before time gets away from me again:
From a brand new book that just arrived last week, The South American Table
Pechugas de Pollo al Cilantro
AKA Chicken Breasts with Cilantro Sauce
(as prepared for two servings)
2 skinless chicken breast halves
1 tsp lemon juice
salt and pepper, to taste
1 TBSP oil
1/4 cup chopped onion
1 scallion (white part and 1 inch of green, chopped)
1 clove garilc, chopped
1/2 tsp dried oregano, crumbled
1/4 tsp ground cumin
1/2 bunch fresh cilantro, tops only, coarsely chopped
1/2 cup chicken broth
pinch of cayenne pepper
Place chicken between two pieces of plastic and pound to get an even thickness. Sprinkle with lemon juice, salt, and pepper. Cover and let marinate in refrigerator about 1 hour.
In skillet, heat oil over medium heat. Pat chicken dry and cook about three minutes per side. Transfer to platter and set aside.
Add onion, scallions, garlic, oregano, and cumin to skillet. Reduce heat to low and cook, stirring occasionally, for about 5 minutes. Transfer to blender, add the cilantro and chicken broth, and process until smooth. Return to skillet and add chicken and cayenne. Simmer until cooked through, about 10 minutes, turning chicken halfway through. Season with salt and pepper to taste, and thicken with cornstarch slurry if necessary.
Notes: It's green! But very tasty.... (however, if you're not a big fan of cilantro, don't try this one).Posted by Jennifer at December 17, 2003 8:16 AM