CREAMY CILANTRO LIME CHICKEN

45 MINUTES TO PREPARE, SERVES 4

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INGREDIENTS
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
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper, to taste
Asparagus
PREPARATION
Preheat oven to 375 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. Saut 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.