Pan-Fried Chicken & Cilantro

Directions

1. 1
   Set aside a few cilantro sprigs for garnish and coarsely chop the remainder.
2. 2
   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.
3. 3
   Remove from the skillet and keep warm.
4. 4
   Mix the cornstarch and water until smooth.
5. 5
   Stir in the yogurt and cream.
6. 6
   Pour the chicken broth and lime juice into the skillet and add the garlic and shallot.
7. 7
   Reduce the heat and let simmer 1 minute.
8. 8
   Stir the tomato into the yogurt mixture and stir the mixture into the skillet.
9. 9
   Season to taste with salt and pepper.
10. 10
    Cook, stirring constantly, for 1-2 minutes or unti slightly thickened, but do not let the mixture boil.
11. 11
    Stir in the chopped fresh cilantro.
12. 12
    Place the chicken on a large serving plate, pour the sauce over it and garnish with the reserved cilantro sprigs.