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Lemon-Cilantro Chicken




Source of Recipe


thedailymeal.com


Recipe Introduction


This dish completely surpassed our expectations. Mike brought the recipe home and reading it, I wondered if it wouldn’t be too oily and too heavily flavored with cilantro. It was neither. The chicken turns out incredibly moist and tender and the cilantro is very mellow. Even cold, the chicken is wonderful.


Recipe Link: https://www.thedailymeal.com/lemon-cilantro-chicken-recipe

List of Ingredients




3/4 cups olive oil
2 cloves garlic, minced
Juice of 3 lemons (save the halves)
1 cup chopped cilantro
1 teaspoon salt
1 teaspoon pepper
2 boneless, skinless chicken breasts


Recipe



Place the first 6 ingredients – including the juiced lemon halves – into a large plastic zipper bag. Close and mix well. Add the chicken and mix. Let sit at room temperature for about 30 minutes.

Pour the contents of the bag into a large frying pan. Bring to a simmer over medium-low heat. You are poaching the chicken, so make sure that your heat isn’t too high. [I covered the pan – the pieces of chicken were very large.] Cook for 15-20 minutes, or until the chicken reaches 165F.

Remove the chicken from the pan and slice diagonally into 1/2-inch thick slices. Serve with the pan sauce drizzled on top.

Serves 2-4, depending on the size of the chicken breasts.