Sunday, February 3, 2019
This chicken is cooked on the stove and finished off in the oven with a flavorful southwestern-inspired cilantro lime pan sauce: creamy, buttery, slightly caramelized onions, cilantro, a little spice, zesty lime.
This meal reminds me of my days waitressing at Chilis! Good times. It also has me craving margaritas on the rocks with salt and a mountain of chips/guac. (In favor of trying to keep meals healthy and my shorts fitting, I settled for water and a side of asparagus.)
Yield: serves 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Print Recipe
INGREDIENTS
4 skinless boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 cup chicken broth (I recommend reduced sodium)
1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
1/4 cup finely chopped onion
1 Tablespoon chopped cilantro
1/2 teaspoon red pepper flakes1
3 Tablespoons heavy cream2
2 Tablespoons unsalted butter, cubed
optional: lime wedges and more cilantro for garnish, steamed asparagus for serving
INSTRUCTIONS
Get the instruction @ sallysbakingaddiction.com
