Cilantro Lime Pan Seared Chicken Breasts

We eat a lot of chicken and it can get boring.  I'm always on the lookout for more exciting chicken recipes.  I came across a recipe from Cook's Illustrated that used lemon and chives.  Since my Aerogarden has grown an abundance of cilantro, I really wanted to make something incorporating cilantro into the dish.  So I changed up the recipe a bit and it was delicious!  It's definitely something sweet and tangy and would be perfect on a summer day.  I'll just have to pretend it's warm and sunny in Boston.


I also served this with some dressed up lima beans. I love limas, but my husband is not so much a fan. But, he actually liked these dressed up limas! He said they tasted like fruit loops! Cook 2 servings of frozen lima beans in a saucepan, as directed by the instructions on the package. Drain and return to the pan. Stir in 1 tablespoon of butter and cover again. When ready to serve, stir in some lime zest, lime juice and cilantro. Voila! Fruit loop limas!

Cilantro Lime Pan Seared Chicken Breasts
adapted from Cook's Illustrated


For the Chicken
4 boneless, skinless chicken breasts, trimmed - pound to even thickness
2 teaspoons kosher salt
1 tablespoon canola oil
2 tablespoons unsalted butter, melted
1 tablespoom unbleached all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon ground black pepper


1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each breast with ½ teaspoon kosher salt (or ¼ teaspoon table salt). Place chicken, in 13 by 9-inch baking dish and cover tightly with foil. Bake until thickest part of chicken registers 145 to 150 degrees on instant-read thermometer, 30 to 40 minutes (I didn't bother with the thermometer.  Just cooked it 35 minutes and it was done).


2. Remove chicken from oven and transfer, skinned side up, to paper towel-lined plate and pat dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until smoking. While pan is heating, whisk butter, flour, cornstarch, and pepper together in small bowl. Lightly brush top side of chicken with half of butter mixture. Place chicken in skillet, coated side down, and cook until browned, 3 to 4 minutes. While chicken browns, brush with remaining butter mixture. Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned, 3 to 4 minutes. Transfer chicken to large plate and let rest while preparing pansauce.


For the cilantro lime sauce
1 medium shallot, minced
1 teaspoon flour
1 cup low sodium chicken broth
1 tablespoon fresh lime juice
1 teaspoon (or more to taste) lime zest
1/4 cup chopped, fresh cilantro
1 tablespoon unsalted butter


Instructions
After cooking the chicken, add shallot to now-empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to ¾ cup, 3 to 5 minutes. Turn off heat, whisk in lime juice, zest, cilantro, and butter; season with salt and pepper. Spoon over chicken and serve immediately.