4 boneless skinless chicken breasts (1 1/2) pounds (I made half the chicken for the two of us but the same amount of sauce)
Salt and pepper
6 tablespoons unsalted butter
1 jalapeno chile, seeded and chopped fine
4 garlic cloves minced
1 (10-oz) can Ro-Tel tomatoes
1/2 cup low-sodium chicken broth
1 tablespoon grated zest and 2 teaspoons juice from 2 limes.
1/4 cup finely chopped fresh cilantro.
- Pat chicken dry with paper towels and season with salt and pepper. Melt 1 Tblspoons butter in large nonstick skillet over med-high heat. Cook chicken until golden, about 3 min per side, transfer to plate (chicken won't be cooked through yet).
- Add jalapeno and garlic to skillet and cook until fragrant, about 30 seconds. Careful not to burn the garlic. Stir in tomatoes and broth and bring to boil. Return chicken and any accumulated juices to skillet and simmer, covered, over medium heat until chicken is cooked through, about 10 minutes.
- Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in remaining butter, lime zest and juice, and cilantro. Season with salt and pepper. Pour sauce over chicken. Serve. (I put the chicken on top of a little bit of low-carb linguine and put the sauce on top of that).
Submitted by Kelly