Ingredients
4chicken breasts,skinless boneless
¼tspsalt
¼tspblack pepper,freshly ground
1tbspolive oil
1cupchicken broth
1½tbsplime juice,fresh
¼cuponion,finely chopped
1tbspcilantro,chopped
½tspred pepper flakes
3tbspheavy cream
2tbspunsalted butter,cubed
lime wedges and more cilantro,for garnish
Preparation
Preheat oven to 375 degrees F.
Pound the chicken to get a consistent thickness throughout and season them with salt and pepper.
In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6 to 7 minutes, turning once. 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 ¼ 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 to 10 minutes.
Serve chicken with sauce spooned on top and garnish with lime wedges and cilantro.
