Why season and chill this chicken before cooking? That chilling time allows salt to penetrate the chicken and as the muscle fibers break down, it helps the meat reabsorb the juices.

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Ingredients

Directions

  • Season chicken generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove from refrigerator and let stand 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.

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  • Remove skillet from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add chicken (don't crowd the pan). Cook for 5 minutes or until a crust forms (be patient; the chicken will release when it's ready to be turned). Turn and cook for 5 to 7 minutes more or until chicken is done (165°F). Adjust heat as necessary.

  • Remove chicken from skillet to a plate; cover loosely. Remove skillet from heat. Carefully add broth, lime juice, and garlic to skillet (mixture will spatter). Return to heat. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 5 minutes or until reduced by about half. Remove from heat. Whisk in butter, chipotle, and any juices from the chicken.

  • Spoon sauce over chicken to serve. Sprinkle with cilantro.

Nutrition Facts

259 calories, (5 g saturated fat, 5 g polyunsaturated fat, 3 g monounsaturated fat), 98 mg cholesterol, 361 mg sodium, 3 g carbohydrates, 0 g fiber, 1 g sugar, 26 g protein.


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