Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1/2 cup yellow onion, finely chopped
• 1/4 cup heavy cream
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons fresh cilantro, finely chopped, plus extra for garnish
• 1 1/2 tablespoons freshly squeezed lime juice, plus lime wedges for garnish
• 1/2 teaspoon red pepper flakes
• kosher salt and freshly ground pepper, to taste
• asparagus

Preparation

1. Preheat oven to 375º F and season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium high heat and, once hot, add chicken.
3. Cook for 3-4 minutes per side, or until chicken is nicely browned. Repeat on other side, then transfer to a plate and cover with foil.
4. Return skillet to heat and add onion. Sauté for 3-4 minutes, then pour in chicken broth and lime juice. Season with cilantro and red pepper flakes.
5. Bring mixture to a boil, making sure to scrape up the browned bits from the bottom of the pan, and cook for 10-12 minutes, or until sauce is reduced and thickened.
6. Whisk heavy cream and butter into sauce until incorporated. Return chicken to skillet, then place in oven and bake for 5-10 minutes, or until chicken is fully cooked, yet still tender.
7. Remove from oven and let rest 5 minutes.
8. Garnish with remaining cilantro and lime wedges, and serve with a side of asparagus.