Pan-Fried Chicken & Cilantro

1. 1

   Set aside a few cilantro sprigs for garnish and coarsely chop the remainder.

2. 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. 3

   Remove from the skillet and keep warm.

4. 4

   Mix the cornstarch and water until smooth.

5. 5

   Stir in the yogurt and cream.

6. 6

   Pour the chicken broth and lime juice into the skillet and add the garlic and shallot.

7. 7

   Reduce the heat and let simmer 1 minute.

8. 8

   Stir the tomato into the yogurt mixture and stir the mixture into the skillet.

9. 9

   Season to taste with salt and pepper.

10. 10

    Cook, stirring constantly, for 1-2 minutes or unti slightly thickened, but do not let the mixture boil.

11. 11

    Stir in the chopped fresh cilantro.

12. 12

    Place the chicken on a large serving plate, pour the sauce over it and garnish with the reserved cilantro sprigs.

* Per serving · 4 servings · Values may vary.