Chicken Breasts with a Cilantro-Butter Sauce
1 bunch cilantro, leaves only, washed, dried, finely chopped
2 cloves, garlic, peeled, finely chopped
1 medium yellow onion, peeled, cut into thin rings
4 chicken breasts, skinless, washed, dried
½ cup homemade chicken stock
3 tablespoon olive oil
1 tablespoon unsalted butter
½ teaspoon freshly ground black pepper
In a bowl marinate the chicken breasts in 1 tablespoon olive oil for 30 minutes.
Sauté the cilantro, onion, garlic and black pepper 1 tablespoon olive oil on a medium flame, turning frequently, until lightly brown.
Add the butter and chicken stock. Reduce by half over a low flame and spatula the sauce into a bowl.
On a medium flame, sauté the chicken breasts in 1 tablespoon of olive oil until each side is browned with a crust. 5 minutes on each side.
The sauce and chicken breasts can be prepared ahead.
Just before serving put the cilantro-onion sauce and chicken breasts into the frying pan and simmer covered 5 minutes. Taste and adjust seasoning, if needed, with sea salt and black pepper.
To serve, use tongs to transfer the breasts to a cutting board. Either serve the breasts whole or slice them and place on a serving plate. Using a spatula, spoon the sauce over the chicken breasts. Serve hot with cooked rice, mashed potatoes or sautéed vegetables.