Pan Seared Chicken Breasts with Cilantro Lime Sauce
Quick and easy, this is a piquant and vibrant chicken dish that works well for a quick weeknight meal. I like to serve this with a quickly roasted asparagus.
Servings 4
Calories 318kcal
Ingredients
- 2 pounds boneless skinless chicken breasts, pounded 1/4-inch thick
- salt and pepper to taste
- 2 tablespoons butter or avocado oil, for dairy-free
- 1 shallot minced
- 1 cup chicken broth
- 1/2 teaspoon chipotle powder optional
- 1/4 teaspoon glucomann powder thickener, optional
- 1 tablespoon lime juice
- zest of 1/2 lime
- 1 tablespoon fresh cilantro minced
Instructions
- Pound the chicken to and even 1/4 inch thickness between two pieces of plastic wrap. I often use a rolling pin or large bottle in this task. Season with salt and pepper, to taste.
- Heat a large pan over medium-high heat and when hot, add the butter. When foaming subsides, lay chicken in the pan. Keep the chicken in a single layer and cook for 2-3 minutes per side. Work in batches if it won’t all fit in one round of cooking. Place on a serving plate.
- When all chicken is cooked, add the shallots with a pinch of salt and sauté soft and translucent but not brown, about 5 minutes, scraping any browned bits off the bottom of the pan. Add broth and sprinkle glucomann on top. Simmer until the sauce reduces thickens a bit, about 5-10 minutes. Off heat, stir in lime juice, zest, and cilantro. Taste sauce and adjust with salt and pepper, as desired. Serve over chicken breasts.
Nutrition
Calories: 318kcal | Carbohydrates: 2g | Protein: 49g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 160mg | Sodium: 533mg | Potassium: 907mg | Fiber: 1g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg