Try this Skillet Chicken with Creamy Cilantro Lime Sauce recipe, or contribute your own.
Suggest a better description2. Preheat oven to 190°C
3. 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
4. In a large oven-proof 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
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
6. Return chicken to the skillet and place in the preheated oven. Bake until the chicken is completely cooked through, about 5-10 minutes
7. 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
Additional Notes
1. Adjust the amount of red pepper flakes to your liking. This amount made the chicken mildly spicy. The cream in the sauce mellows out the spice.
2. You can use whole milk instead, but for the thickest, richest sauce I highly recommend heavy cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 322 | ||
Calories from Fat: 86 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 152.1mg | 47 % | |
Sodium 194.8mg | 7 % | |
Potassium 620.1mg | 16 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 54.7g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 322
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