CREAMY CILANTRO LIME CHICKEN 45 MINUTES TO PREPARE, SERVES 4 INGREDIENTS 4 boneless, skinless chicken breasts 1 cup low-sodium chicken broth 1/2 cup yellow onion, finely chopped 1/4 cup heavy cream 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 1/2 tablespoons fresh cilantro, finely chopped, plus extra for garnish 1 1/2 tablespoons freshly squeezed lime juice, plus lime wedges for garnish 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper, to taste Asparagus PREPARATION 1. Preheat oven to 375º F and season chicken breasts with salt and pepper. 2. Heat olive oil in a large skillet over medium high heat and, once hot, add chicken. 3. Cook for 3-4 minutes per side, or until chicken is nicely browned. Repeat on other side, then transfer to a plate and cover with foil. 4. Return skillet to heat and add onion. Sauté for 3-4 minutes, then pour in chicken broth and lime juice. Season with cilantro and red pepper flakes. 5. Bring mixture to a boil, making sure to scrape up the browned bits from the bottom of the pan, and cook for 10-12 minutes, or until sauce is reduced and thickened. 6. Whisk heavy cream and butter into sauce until incorporated. Return chicken to skillet, then place in oven and bake for 5-10 minutes, or until chicken is fully cooked, yet still tender. 7. Remove from oven and let rest 5 minutes. 8. Garnish with remaining cilantro and lime wedges, and serve with a side of asparagus.

Creamy Cilantro Lime Chicken

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CREAMY CILANTRO LIME CHICKEN

45 MINUTES TO PREPARE, SERVES 4

INGREDIENTS 4 boneless, skinless chicken breasts 1 cup low-sodium chicken broth 1/2 cup yellow onion, finely chopped 1/4 cup heavy cream 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 1/2 tablespoons fresh cilantro, finely chopped, plus extra for garnish 1 1/2 tablespoons freshly squeezed lime juice, plus lime wedges for garnish 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper, to taste Asparagus

PREPARATION1. Preheat oven to 375º F and season chicken breasts with salt and pepper.2. Heat olive oil in a large skillet over medium high heat and, once hot, add chicken.3. Cook for 3-4 minutes per side, or until chicken is nicely browned. Repeat on other side, then

transfer to a plate and cover with foil.4. Return skillet to heat and add onion. Sauté for 3-4 minutes, then pour in chicken broth and lime

juice. Season with cilantro and red pepper flakes.5. Bring mixture to a boil, making sure to scrape up the browned bits from the bottom of the pan,

and cook for 10-12 minutes, or until sauce is reduced and thickened.6. Whisk heavy cream and butter into sauce until incorporated. Return chicken to skillet, then place

in oven and bake for 5-10 minutes, or until chicken is fully cooked, yet still tender.7. Remove from oven and let rest 5 minutes.8. Garnish with remaining cilantro and lime wedges, and serve with a side of asparagus.