- 1 skinless, boneless chicken breast half - lightly pounded to an even thickness
- 1 teaspoon kosher salt
- 1 tablespoon berbere spice blend, or to taste
- 2 teaspoons butter
- 1 lime, juiced
- 2 teaspoons tomato paste
- 1/4 cup chicken broth, or as needed
- 1/3 cup coconut milk
- 1/2 teaspoon berbere spice blend, or to taste
- Salt to taste
- 1 tablespoon chopped cilantro
- Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
- Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
- Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.
05/09/2018
recipepes.com
Berbere Spiced Chicken Breasts, recipe
PT15M
PT1H
5
455 calories
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