Skillet Chicken with Chile and Lime
ByPublished on October 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
Ro-Tel tomatoes are a brand of diced tomatoes seasoned with spicy green chiles. If you can’t find them, use 1 1/4 cups of plain diced tomatoes and an additional jalapeño.
Instructions
- 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 and 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.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
In our Skillet Chicken with Chile and Limes recipe, we make a simple pan sauce with garlic, Ro-Tel tomatoes, chile, lime zest and juice, and fresh cilantro. If you can’t find Ro-Tel tomatoes (a brand of diced tomatoes seasoned with spicy green chiles) use 1 1/4 cups plain diced tomatoes and an additional jalapeño. We patted the chicken breasts dry before cooking; otherwise, they would not brown properly. Browning the chicken until golden brown gave it good color and a jump-start on cooking—but we didn’t cook it through completely. It finished cooking as it simmered in the sauce.
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