Saute of Chicken Breasts Cilantro

Name: Saute of Chicken Breasts Cilantro
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8-10 serving(s)
Ingredients: 12 boneless skinless chicken breasts; 1/4 cup flour; 4 tablespoons butter; 1/4 cup chicken stock; salt & freshly ground black pepper; 2 1/4 cups fresh cilantro, firmly packed; 2 cups pine nuts (can use blanched almonds or a mix of the two); 1 1/2 cups parmesan cheese, grated; 2 garlic cloves, peeled; 1/4 cup soft butter; 1 cup olive oil; 2 tablespoons olive oil; 1 1/2 lbs fettuccine; 4 -6 tablespoons butter, for noodles; parmesan cheese, grated, for passing at the table

Submitted by TXOLDHAM

"Another wonderful recipe found in the Pink Adobe Cookbook. A nice Chardonnay would go nicely with this dish. This would be a great dish for a dinner party. Definely not low-cal but worth the splurge!"

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Ready In:: 50mins
Ingredients:: 15
Serves:: 8-10

ingredients

12 boneless skinless chicken breasts
¹⁄₄ cup flour
4 tablespoons butter
¹⁄₄ cup chicken stock
salt & freshly ground black pepper
CILANTRO SAUCE
2 ¹⁄₄ cups fresh cilantro, firmly packed
2 cups pine nuts (can use blanched almonds or a mix of the two)
1 ¹⁄₂ cups parmesan cheese, grated
2 garlic cloves, peeled
¹⁄₄ cup soft butter
1 cup olive oil
2 tablespoons olive oil
1 ¹⁄₂ lbs fettuccine
4 -6 tablespoons butter, for noodles
parmesan cheese, grated, for passing at the table

directions

Season chicken breasts with salt and pepper. Roll in flour and shake off the excess. In a heavy skillet, heat butter and brown lightly the breasts on both sides. Add the chicken stock, cover and simmer for about 10 minutes.
While chicken is simmering, prepare the Cilantro Sauce. In a food processor fitted with the steel blade add 2 cups of cilantro, the pine nuts (or almonds or the mix of both), Parmesan cheese and garlic and blend into a paste. Add softened butter and then slowly pour olive oil through the feed tube until mixture is the consistency of heavy cream. Set aside.
Cook fettuccine according to package directions. Drain and place on a large platter. Toss with butter. Toss in the Cilantro Sauce, reserving some to use as a spread for the chicken.
Place the chicken on a separate platter and sprinkle the remaining fresh cilantro on top.
Serve the remaining Cilantro Sauce on the side. Pass grated Parmesan at the table.

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Reviews

I made this recipe last night, and everyone loved it! I tweeked it a bit to make it a bit easier and avoid my past issue of too much oil. First, I rubbed the chicken with a very little olive oil and seasoned with salt and pepper. No flour. Then I put them into a Mario Batali lasagna pan-similar to Le Creuset, enamel coated cast iron. Added a cup and a half broth and put into a 375 oven for 35 minutes.<br/> The sauce was made exactly as recipe calls for, but I used a scant cup of olive oil, not a cup plus two tbs. Added extra Parmesan cheese, 1.75 cup or more.<br/> Finally, only 1.50 tbs butter on noodles. Just enough to toss them and keep them separated, no clumping together.<br/> This is a keeper! <br/> Steak Dunigan tomorrow night at our house. It'll have to do until we get to Santa Fe!

SaguaroSuzi