4 Servings 10 min Cook
4 Half breast (fillet) Chicken Breast
1/4 Tsp Salt
1/4 Tsp Pepper
1 Tbsp Olive Oil
1 Cup Chicken Broth
1 Tbsp Lime Juice
1/4 Cup, chopped Onions
1 Tbsp Fresh Cilantro
1 Tsp Crushed Red Pepper Flakes
3 Tbsp Heavy Whipping Cream
2 Tbsp Butter
Preheat oven to 375 degrees F.
Ppound chicken breasts to even thickness.
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.
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.
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.
Enjoy!
