Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • Salt and pepper (to taste)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons butter (28 g)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth (240 ml)
  • 2-3 Amarillo peppers, roasted and peeled (or 2 tablespoons Amarillo paste)
  • 1 cup heavy cream (240 ml)
  • 1 tablespoon lime juice (15 ml)
  • Salt and pepper (to taste)

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken breasts to the skillet and cook for about 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Remove from skillet and set aside.
  4. In the same skillet, melt butter and sauté diced onion until translucent.
  5. Add minced garlic and sauté for another minute until fragrant.
  6. Pour in chicken broth and scrape the bottom of the pan to deglaze. Add roasted Amarillo peppers (or paste) and simmer for 5 minutes.
  7. Remove from heat and carefully blend the mixture until smooth.
  8. Return to skillet, stir in heavy cream, and add lime juice. Simmer gently and season to taste.
  9. Return the seared chicken to the skillet, spoon sauce over the top, and let it simmer for an additional 3-5 minutes to meld flavors.