1. In a large nonstick skillet, heat the oil. In a large sealable plastic bag mix the flour, chili powder and salt. Add the chicken, and shake to coat.
2. Transfer the chicken to the skillet, shaking off any excess flour (discard the remaining flour) ; saute until cooked through, about 3 minutes on each side.
3. Pour the broth and lime juice over the chicken; heat to serving temperature, about 30 seconds. Transfer the chicken to plates. Spoon the pan juices over the chicken and serve, sprinkled with cilantro (if using).
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 4|
|Calories from Fat: 48 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 136.9mg||42 %|
|Sodium 322.6mg||11 %|
|Potassium 630.7mg||17 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.3g|
|Protein 55.1g||79 %|
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Calories per serving: 298
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