Ingredients
2 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2/3 c. chicken stock
3 tbsp. fresh lime juice
2 tbsp. freshly chopped cilantro
1 tbsp. heavy cream
cooked white rice
Lime wedges, for serving
Preparation
Step 1In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken with salt and pepper, then add to skillet and cook through, 6 to 8 minutes per side. Transfer to a plate.Step 2Reduce heat to medium and add garlic to pan. (If the skillet is looking dry, add another tablespoon oil.) Cook until fragrant, about 1 minute. Add chicken stock, scraping up the bottom of the skillet with a wooden spoon. Bring to a simmer, then stir in heavy cream, lime juice, and cilantro. Return chicken to skillet and spoon sauce over each breast.Step 3Serve chicken over white rice, spooning more sauce over each breast. Garnish with more cilantro and serve with lime wedges.
