Creamy Cilantro Lime Chicken

Tonight I decided to try a new recipe for cilantro lime chicken.  I have others, but this one adds a new ingredient....heavy cream.  That is music to my Southern ears ;-)

Printable Recipe

Ingredients:
4 boneless, skinless chicken breasts
1 Tbsp. olive oil
¼ tsp. freshly ground black pepper
1 cup reduced sodium chicken broth
1 Tbsp. fresh lime juice
¼ cup finely chopped onion
1 Tbsp. chopped cilantro
½ tsp. red pepper flakes
2 Tbsp. butter
3 Tbsp. heavy cream

Directions:
Preheat oven to 375°F.  Place chicken breast between pieces of plastic wrap and pound them until they are all equal in thickness. Season with salt and pepper.

In a large oven-proof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. Chicken nice and browned on the outside. (It's does not have to be cooked through at this point).  Place chicken on a plate and cover tightly with foil.

Remove skillet from heat and add chicken broth, lime juice, onion, cilantro, and red pepper. Return to heat. Bring to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Gently boil uncovered for 10 minutes or until the liquid is reduced to around 1/4 cup. Reduce heat to low and add heavy cream and butter. Stir until butter has melted.

Return chicken to the skillet and place in the preheated oven. Bake until the chicken is completely cooked through, about 5-10 minutes depending on thickness.

Serve chicken with sauce spooned on top.