Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 ounces each or 170 grams)
  • 2 tablespoons olive oil (30 mL)
  • Salt and pepper to taste
  • 1 tablespoon unsalted butter (14 grams)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth (240 mL)
  • 1/2 cup heavy cream (120 mL)
  • 3-4 tablespoons Amarillo chili paste (about 45-60 grams)
  • 1 teaspoon lime juice
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Pat the chicken breasts dry and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sauté for 6-7 minutes per side, or until cooked through.
  3. In the same skillet, reduce heat to medium and melt the butter. Sauté the chopped onion for 3-4 minutes until translucent.
  4. Add garlic and sauté for another minute. Pour in chicken broth and bring to a simmer.
  5. Stir in heavy cream, Amarillo chili paste, and lime juice. Simmer for 5-7 minutes until the sauce thickens slightly.
  6. Return the sautéed chicken to the skillet and coat with the sauce. Simmer for an additional 2-3 minutes to heat through.
  7. Garnish with fresh cilantro and serve immediately.