Mom - this is what you asked me for on the phone yesterday.
We needed something quick for dinner on Sunday night. We were tired and hungry. This is a REALLY quick, zippy and delicious meal.
Chili Lime Chicken (adapted from a Cook's Country Recipe)
2 Tbsp. olive oil, divided
4 boneless, skinless chicken breasts
2 cloves garlic, pressed or minced
1/2 c. chicken broth
1 can Rotel Tomatoes with Green Chilis (You can sub 1 can diced tomatoes and 1 diced jalapeno pepper -seeds and ribs removed)
3 Tbsp. lime juice
3 Tbsp. butter
Salt and pepper to taste
Heat pan over medium high heat with 1 Tbsp Olive Oil. When the oil is shimmering, add the chicken breasts. Cook 3-4 minutes or until browned. Turn and cook other sides for 3 minutes. Remove from pan to plate. Cover chicken breasts with foil. Add the other tablespoon of oil. Saute' garlic about 30 seconds. Add chicken broth and scrape brown bits from the bottom of the pan. Add the Rotel tomatoes. Simmer on Medium until reduced (about 10 minutes). Take pan off heat. Add any juices from the chicken plate. Stir in lime juice. Whisk in butter, 1 tablespoon at a time so the sauce doesn't break. Salt and pepper to taste. Serve over rice, quinoa or couscous.