CILANTRO CREAM CHICKEN

TERRY'S CILANTRO CREAM CHICKEN
4 boneless chicken breasts
3 tablespoons butter
1-2 teaspoons McCormick Rotisserie Chicken seasoning *
3 ounces cream cheese, cubed
3/4 cup heavy cream
1 tablespoon lime juice, 1/2 of 1 small 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. Add the cream cheese and cream to the drippings in the skillet. Over low heat, 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. The sauce doesn't reheat well.

Makes 4 servings
Do not freeze

* Although the original recipe called for it, I didn't notice any particular flavor from this seasoning and you could substitute your favorite seasoning salt. Watch out for sugar though. Most of the commercial blends contain sugar. Some kind of Mexican seasoning would be nice in this too.

Per Serving: 437 Calories; 34g Fat; 30g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

This recipe was popular on low carb message boards a few years ago, but I just now got around to trying it. The flavor is very nice, but there are a couple of things that I might do differently next time. With all the butter and juice from the chicken, the sauce has a tendency to separate and curdle. Although you'd lose the nice flavor from the chicken drippings, I think that cooking the chicken and the sauce separately might solve that problem. I'd grill the seasoned chicken and make the sauce as originally directed with a couple exceptions. The cilantro turned almost black during the cooking so I think I would add it to the sauce at the very end just before pouring it over the chicken. I would also add a sprinkling of the rotisserie chicken seasoning to the sauce as it cooks.

One other note. The sauce in the photo looks more yellow than it actually was. I'd say that it was more orange than yellow and that was from the seasoning.

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