Creamy Cilantro Lime Skillet Chicken - 2 pts/serving

Creamy Cilantro Lime Skillet Chicken

4 servings = 2 pts/serving


1 lbs uncooked boneless skinless chicken breast

¼ tsp salt
¼ tsp automatic pepper
Cooking Spray
1 cup Swanson Natural Goodness Chicken Broth
1 ½ Tbsp fresh lime juice
¼ cup(s) uncooked onion(s), finely chopped
1 Tbsp cilantro, chopped
½ tsp crushed red pepper flakes, or less depending on spice level
3 Tbsp heavy whipping cream
1 – 2 tbsp cornstarch

1. Preheat oven to 375
2. If the chicken breasts are uneven, pound them down so they are even. Sprinkle with salt and pepper
3. In a large skillet heat cooking spray over medium high heat. Add chicken and cook for about 6-7 minutes, turning once. You want the chicken nice and browned on the outside. It doesn’t have to be cooked all the way through yet. Set chicken in a bake dish and cover with foil.
4. Remove skillet from heat and add broth, lime juice, onion, cilantro and red pepper flakes. Return to heat. Cook and stir to scrape off the browned bits. Bring to a boil. Allow to boil gently, uncovered for 10 minutes, or until the liquid is reduced to the desired level.
5. Reduce heat and stir in cream.
6. Stir in cornstarch to thicken
7. Pour sauce over the chicken and bake uncovered until chicken is done.

I ate mine over spaghetti squash noodles.