Pollo con Mojo de Ajo (Chicken with Garlic Sauce)

A quick and easy meal that's great for weeknights. I really enjoy it with this simple rice and a green. This recipe comes from Cooking Light, which generally recommends using nonstick skillets. I prefer a "stick" skillet in this case because you're making a sauce from the chicken bits leftover in the pan (more flavor!).

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon butter
4 garlic cloves, thinly sliced (I love garlic, so I use a couple more)
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons fresh lime juice
1 tablespoon minced fresh cilantro (I leave out because I'm not a big fan of cilantro)
4 lime wedges

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick/stick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm (I wrap mine in foil).

Melt butter in pan over medium-low heat. Add garlic; cook 1 minute (do not brown). Add broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 4 minutes). Remove from heat; stir in lime juice. Serve sauce over chicken; sprinkle with cilantro. Serve with lime wedges.

4 servings