SKILLET CHICKEN WITH CREAMY CILANTRO LIME SAUCE #CHICKENBREASTS #DINNERFOOD

Perceiving what number of you adore my ongoing coated salmon formula moves me to share a greater amount of my supper top picks like this cilantro lime chicken. While I appreciate preparing pastries the most (treats > supper), supper is a regular experience. Also, in case you're similar to me, you're always looking for brisk and simple dinners. All things considered, you've gone to the perfect spot today.

Today I'm demonstrating that one skillet is everything necessary to change chicken into something you and your fam will love. This chicken is cooked on the stove and completed off in the broiler with a tasty southwestern-propelled cilantro lime container sauce:
rich
rich
marginally caramelized onions
cilantro
a little zest
fiery lime

This supper helps me to remember my days waitressing at Chilis! Great occasions. It additionally makes them long for margaritas on the stones, a heap of chips and guacamole, and key lime pie for pastry. (For attempting to keep dinners sound and my shorts fitting, I made due with water and a side of asparagus.

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 flakes*
• 3 Tablespoons heavy cream*
• 2 Tablespoons unsalted butter, cubed
• optional: lime wedges and more cilantro for garnish, steamed asparagus for serving

Instructions:

• Preheat oven to 375°F (190°C).
• If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Sprinkle each with salt and pepper.
• In a large ovenproof skillet, heat the oil 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. (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.
• Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. 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 some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.
• Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes.
• Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

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