Cilantro Lime Chicken
- 4 boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1/2 cup yellow onion, finely chopped
- 1/4 cup heavy cream
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons fresh cilantro, finely chopped, plus extra for garnish
- 1 1/2 tablespoons freshly squeezed lime juice, plus lime wedges for garnish. I also add 1 drop of Young Living Vitality Lime essential oil. (I get mine here)
- 1/2 teaspoon red pepper flakes
- Sea salt and freshly ground pepper, to taste
- Preheat oven to 375º F and season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium high heat and, once hot, add chicken.
- Cook for 3-4 minutes per side, or until chicken is nicely browned. Repeat on other side, then transfer to a plate and cover with foil.
- Return skillet to heat and add onion. Sauté for 3-4 minutes, then pour in chicken broth and lime juice. Season with cilantro and red pepper flakes.
- Bring mixture to a boil, making sure to scrape up the browned bits from the bottom of the pan, and cook for 10-12 minutes, or until sauce is reduced and thickened.
- Whisk heavy cream and butter into sauce until incorporated. Return chicken to skillet, then place in oven and bake for 5-10 minutes, or until chicken is fully cooked, yet still tender.
- Remove from oven and let rest 5 minutes.
- Garnish with remaining cilantro and lime wedges, and serve with a side of asparagus.