chililimechicken

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Recipe

1-2 tablespoons of vegetable oil 2-3 chicken breasts 2 tablespoons of flour 1 teaspoon of chili powder 1/4 teaspoon of salt 1/4 cup of chicken broth 2 tablespoons of lime juice 3 tablespoons of fresh cilantro, chopped (if you like cilantro)

1. Fillet the chicken into medallions 2. In a large ziplock bag, combine the flour, chili powder and salt 3. Add the medallions to the bag. Zip shut and shake the bag until all the medallions are lightly coated. 4. In a non-stick skillet on medium high heat, cook 1 tablespoon of the vegetable oil. When it is hot (it will become a little thinner ad move around the pan easily), add some chicken to the pan. Don't add so much that the pan is crowded. Cook on each side for about two minutes. Move the cooked chicken to a serving dish in the oven to keep warm. 5. If you couldn't cook all the chicken in one shot, add a little more oil to the pan. Let the oil get how and then cook the remaining chicken. 6. Return all the chicken to the pan. Add the chicken broth to the pan and the lime juice. Cook for about a minute and then transfer the chicken to the serving dish.