Skillet Chicken with Creamy Cilantro Lime Sauce
Ingredients
- 4 chicken breasts
- 1/4 teaspoon salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 to 1 1/2 tablespoons lime juice
- 1/4 cup onion
- 1 Tablespoon cilantro
- 1/2 teaspoon red pepper flakes
- green beans
- 3 tablespoons heavy cream
- 2 tablespoons unsalted butter
- lime wedges (optional)
- cilantro (optional)
- green beans (optional)
Directions
If the chicken breasts (4) are uneven in thickness, pound or slice them down so they're all even. This way all the breasts will cook through simultaneously. Sprinkle each with salt (1/4 teaspoon) and freshly ground black pepper.
In a large skillet, heat the olive oil (1 tablespoon) over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. Set chicken on a plate and cover.
Remove skillet from heat and add the chicken broth (1 cup), lime juice (1 to 1 1/2 tablespoons), onion (1/4 cup), cilantro (1 Tablespoon), and red pepper flakes (1/2 teaspoon). Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam or sauté some veggies to have on the side. We like to sauté green beans.) Reduce heat to medium-low, then add the heavy cream (3 tablespoons) and unsalted butter (2 tablespoons). Stir until butter has melted.
Add chicken to the sauce and uncovered and bathe the chicken in the juices for about 5 minutes. Serve chicken with sauce spooned on top with lime wedges (optional), cilantro (optional), or green beans (optional).