This is another skillet meal that is quite tasty. The lime adds a very bright taste to this dish while the butter gives the sauce a nice richness. Excellent served over rice. Black beans would make a nice side.
Skillet Chicken with Chile and Lime
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 6 tablespoons unsalted butter
- 1 jalapeño chile, seeded and chopped fine
- 4 garlic cloves, minced
- 1 can Ro-Tel tomatoes
- 1/2 cup low-sodium chicken broth
- 1 tablespoon grated lime zest from 2 limes
- 2 tablespoons fresh lime juice from 2 limes
- 1/4 cup finely chopped fresh cilantro leaves
- Pat chicken dry with paper towels and season with salt and pepper.
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat.
- Cook chicken until golden, about 3 minutes per side. Transfer to plate.
- Add jalapeño and garlic to skillet and cook until fragrant, about 30 seconds.
- Stir in tomatoes and broth and bring to boil.
- Return chicken and any accumulated juices to skillet.
- Simmer, covered, over medium heat until chicken is cooked through, about 10 minutes.
- Transfer chicken to serving platter and tent with foil.
- Simmer sauce, uncovered, until slightly thickened, about 5 minutes.
- Off heat, stir in remaining butter, lime zest and juice, and cilantro.
- Season with salt and pepper. Pour sauce over chicken. Serve.