Cilantro Lime and Garlic Chicken
Ingredients:
Marinade
3 Tbsp. olive oil
4 cloves garlic, minced
4 Tbsp. chopped cilantro
1 Tsp. Kosher salt
2 1/2 Tbsp. lime juice
1 tsp. crushed red pepper flakes
1 lb. chicken breasts, pounded thin so they are an even thickness
1/4 tsp. salt
fresh black pepper
2 Tbsp. olive oil
2 shallots, thinly sliced
1 cup chicken broth
3 Tbsp. heavy cream
2 Tbsp. butter
2 Tbsp. reserved marinade
Directions:
In a no reactive bowl whisk the marinade well and add the breasts. Marinate in the refrigerator for 2-5 hours. Reserve the marinade to make the sauce.
Preheat oven to 375˚.
In a large oven-proof pan over medium high heat, warm the olive oil. Ad the chicken breasts and brown on both sides, about 3 minutes on both sides. Take breasts out and place on a plate for the time being. In the pan, add the shallots and soften up, scraping up the brown chicken bits from the bottom of the pan. Once the shallots are soft, add the broth and 2 Tbsp. of the marinade juice. Bring to a simmer and mix well and reduce the sauce to about 1/3rd of a cup.
Add the butter and cream to the pan and stir. Add the chicken back into the pan and place in the oven. Bake for 5-10 minutes. Serve the chicken with the pan sauce spooned over it.
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