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| Cilantro Chicken |
3 cloves garlic
about 4 T cilantro leaves
about 2 ½ lb chicken, cut into serving
pieces (I used 3 breasts, and cut two of them into thinner pieces)
Salt and pepper
¼ c olive oil
¼ c dry white wine (or sherry)
Salt and pepper
¼ c olive oil
¼ c dry white wine (or sherry)
Mince the garlic and chop the cilantro, then mix them together and mince them as fine as you can. Set aside.
Season the chicken with
salt and pepper. Sauté the chicken in the oil over med-hi heat about 25
minutes. (If you have breasts, put them in for only the last 10 minutes—they cook faster.)
Add the wine and scrape the pan with a wooden spoon until the
browned bits dissolve.
Add the cilantro/garlic mixture, turn the chicken around and over so the herbs are all over them, and serve.
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