February 22, 2016

Creamy Cilantro Lime Chicken

I've been engaged for two months and we are almost done with the wedding planning! The last big thing is finding a DJ. Everything else is little or done! It's such a relief. I'm so not a wedding planner and I didn't dream about my wedding from the age of 5. I didn't even know where to start, but I am one of those to-do list types who wants to check all the items off ASAP.


This is us on Sunset Beach in Cabo San Lucas right after the proposal. Without me even hinting, Greg proposed exactly where I wanted him to. :-)

Now that wedding planning has wound down a bit and it's actually staying lighter in the evenings, I've been able to get back to my cooking and picture taking. I'm always trying to reinvent new chicken and turkey recipes because they can get old pretty fast. (Greg definitely agrees).

If you're a fan of tangy sauces, you will LOVE this recipe. It's got fresh zesty lime juice, but it's balanced out with cream and butter and I really just wanted to lick the pan.


Creamy Cilantro Lime Chicken
Makes 4 chicken breasts
Adapted from Sally

Ingredients
4 skinless boneless chicken breasts
1/4 tsp salt
1/4 tsp ground pepper
1 Tbsp olive oil
1 cup chicken broth
1 Tbsp fresh lime juice (I used 1.5 because Greg and I love lime)
1/4 cup finely chopped onion
1 Tbsp chopped cilantro
1/2 tsp red pepper flakes (You could definitely add more. I hardly noticed any spice with 1/2 tsp.)
3 Tbsp heavy whipping cream
2 Tbsp butter, cubed

Directions
1. Preheat oven to 375F.
2. Sprinkle chicken breasts with salt and pepper while heating a large oven-safe skillet* on medium high heat with the olive oil.
3. Add the chicken and cook for 6-7 minutes, turning halfway. The chicken should be browned on both sides evenly and mostly cooked through, but not completely. Set chicken on a plate and cover tightly.
4. Remove skillet from heat and add broth, lime juice, onion, cilantro, and red pepper flakes. Return to heat. Cook and scrape up browned bits from bottom of pan. Bring to a boil and let reduce for about 10 minutes or until liquid is reduced to about 1/3 cup. (I steamed some asparagus during this point to go on the side). Reduce heat to medium-low, then add the cream and butter. Stir until the butter is melted.
5. Add the chicken to the sauce and place skillet in pre-heated oven. Bake until chicken is completely cooked through, about 5-10 minutes.
6. Serve chicken with sauce spooned over the top. Leftovers can be refrigerated and reheated.

*I don't have an oven-safe skillet, so I transferred my chicken and sauce to a baking dish before popping in the oven. For a one dish meal, an oven-safe skillet would be easiest.

I hope you enjoy!

Jessica

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