SKILLET CHICKEN WITH FIESTA LIME CREAM SAUCE AND AVOCADO SALSA

INGREDIENTS:

-1 PACKAGE BONELESS SKINLESS CHICKEN BREASTS

-2 CUPS CHICKEN BROTH

-4 TBSP LIME JUICE

-1 TBSP MINCED GARLIC

-1/2 CUP CHOPPED YELLOW ONION

-2 TBSP CHOPPED JALAPENOS

-4 TBSP BUTTER

-1/2 CUP HEAVY CREAM

-3 TBSP CHOPPED CILANTRO

-SALT/PEPPER

-OLIVE OIL

(FOR AVOCADO SALSA)

-2 RIPE AVOCADOS

-2 TBSP CILANTRO

-1 JALAPENO PEPPER (DESEEDED AND CHOPPED)

-1/4 CUP RED ONION, CHOPPED

-1 PLUM TOMATO

-2 TBSP LIME JUICE

-SALT (TO TASTE)

*WILL NEED A CAST IRON SKILLET OR AN OVEN SAFE SKILLET*

INSTRUCTIONS:

1. Preheat oven to 375. Heat skillet with a few tablespoons of olive oil over medium high heat. Season chicken with salt and pepper. Sear chicken on both sides to get a nice brown crust. About 4-5 minutes per side. Don't worry about fully cooking the chicken, it will finish in the oven. Take chicken off skillet and put onto a plate, cover with foil.

2. Reduce heat to medium and add diced onions, chicken broth, lime juice and garlic. Scrape all of the brown bits of chicken flavor off the bottom of the skillet using a whisk. Simmer on low and let reduce to about half the cooking liquid. This takes about 10 minutes. Stir in jalapeños and cilantro.

3. After the sauce has reduced and thickened significantly, melt butter in skillet. Turn the heat off and add in heavy cream. Stir to combine.

4. Add chicken back into skillet and spoon sauce over chicken. Place into oven and cook for 8 minutes.

FOR AVOCADO SALSA:

1. Combine all ingredients into a medium sized bowl and stir to combine flavors.

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