Pan Fried Chicken Cilantro Recipes

Steps:

• Set aside a few cilantro sprigs for garnish and coarsely chop the remainder.
• 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.
• Remove from the skillet and keep warm.
• Mix the cornstarch and water until smooth.
• Stir in the yogurt and cream.
• Pour the chicken broth and lime juice into the skillet and add the garlic and shallot.
• Reduce the heat and let simmer 1 minute.
• Stir the tomato into the yogurt mixture and stir the mixture into the skillet.
• Season to taste with salt and pepper.
• Cook, stirring constantly, for 1-2 minutes or unti slightly thickened, but do not let the mixture boil.
• Stir in the chopped fresh cilantro.
• Place the chicken on a large serving plate, pour the sauce over it and garnish with the reserved cilantro sprigs.

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
• Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

Steps:

• Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.

Steps:

• In a blender, combine the cilantro, garlic, jalapeño, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate.
• In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the beaten eggs. Coat the chicken with the potato chips.
• Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Transfer to plates. Serve at once with the cilantro sauce.

Steps:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).