Ok, first let me start by saying that I have been looking for this recipe for ages and finally just found it again, so I’m pretty excited to share it with you! This is hands-down one of my/our favorite dishes – and so easy too!
I first made this dish about 2 years ago when we were still living in our apartment. I forget why, but for some reason I had a ton of cilantro I needed to use and really didn’t have any good ideas on what to do with it. I wanted something that was quick and simple, but also wasn’t using cilantro just as a garnish or a little extra flavoring. It needed to be cilantro-centric!
I finally came across this recipe from Taste of Home and couldn’t of been more pleased! We loved it! (Context: My boyfriend still refers to this dish specifically – 2 years later – when talking about my cooking.) Enjoy!
1 lb. boneless skinless chicken breast, cut into 1-inch cubes
1/2 t. salt
1/2 t. ground cumin
1/4 t. pepper
4 T. butter, divided
2 lg. onions, thinly sliced
1/2 c. lemon juice
1/4 c. mined fresh cilantro
Hot cooked rice (I used Jasmine rice.)
1. Sprinkle chicken with salt, cumin, and pepper. Use liberally, I know I definitely used more than 1/2 and 1/4 teaspoons. Just make sure everything is nicely coated.
2. In a large skillet, add 2 T. of butter and cook the chicken until no longer pink. Remove the chicken from the pan and keep warm.
3. In the same skillet, add 2 more T. of butter and sauté the onions until tender and golden brown.
4. Return chicken to the pan and stir in lemon juice and cilantro; bring everything to a boil. Serve over hot rice.
(Recipe loved and found on Taste of Home.)