Low Carb Cilantro Cream Chicken
One of my favorite parts of eating Low Carb is the cream sauces. I'd spent so many years avoiding them on low-calorie/low-fat diets that I still kind of giggle and feel like I'm being naughty every time I make one. This Cilantro Cream Sauce was very good! The Hubs cut me off while talking to tell me how good the sauce was. The Boy said it was "good" and ate his whole plate without complaint.
This is from Linda, who had the same thought as me: you can't really taste the seasoning on the chicken so use whatever you want. She used a rotisserie chicken seasoning and I used a southwest seasoning. You could probably just use some seasoning salt and be just fine. This is such a basic cream sauce with cilantro mixed it that it would be easy to switch up the cilantro for any other herb that you may have or grow.
2.5 net carbs per serving
4 boneless chicken breasts
3 tablespoons butter
1-2 teaspoons southwest seasoning (or anything else you'd prefer)
3 ounces cream cheese, cubed
3/4 cup heavy cream
1 tablespoon lime juice, 1/2 of 1 lime
1/2 cup cilantro, chopped, about 2 big handfuls
While heating the butter in a large skillet over medium-high heat, liberally season the chicken on both sides with the rotisserie chicken seasoning. Don't bother measuring the seasoning, just use as much as necessary. Brown the chicken on both sides in the hot butter. Remove the chicken from the pan. Lower the heat and add the cream cheese and cream to the drippings in the skillet. Whisk to blend well as the cream cheese melts. Whisk in the lime juice and stir in the cilantro. Return the chicken to the pan; cover and simmer 15 minutes, turning after about 7 minutes. When chicken is cooked through, place on serving plates and pour about 1/4 cup of the sauce over each serving.