Ingredients:

  • 1.5 lbs (680 g) boneless, skinless chicken breasts
  • 2 tablespoons (30 mL) olive oil
  • Salt and pepper, to taste
  • 2 tablespoons (30 g) unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup (240 mL) chicken broth
  • 2 medium yellow Amarillo peppers, seeds removed and chopped (about ½ cup or 75 g)
  • ½ cup (120 mL) heavy cream
  • 1 tablespoon (15 mL) lime juice
  • Fresh cilantro, for garnish

Instructions:

  1. Season chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat.
  2. Sauté chicken until browned on both sides and cooked through (about 6-7 minutes per side). Remove from skillet and set aside.
  3. In the same skillet, melt butter over medium heat and sauté onions until translucent (about 3 minutes).
  4. Add minced garlic and cook for an additional minute until fragrant, then stir in chopped Amarillo peppers and sauté for 2-3 minutes.
  5. Pour in the chicken broth and bring to a simmer, then blend the mixture until smooth using a blender or food processor.
  6. Return the smooth sauce to the skillet, stir in the heavy cream and lime juice, and cook for a few minutes to thicken slightly.
  7. Add the sautéed chicken back to the skillet, coating it with the Amarillo sauce, and warm through for 2-3 minutes.
  8. Garnish with fresh cilantro and serve with your choice of sides.