Berbere Spiced Chicken Breasts recipe
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Ingredients
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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
¼ cup chicken broth, or as needed
⅓ cup coconut milk
½ teaspoon berbere spice blend, or to taste
Salt to taste
1 tablespoon chopped cilantro
Nutrition Info
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432 calories
carbohydrate: 15.7 g
cholesterol: 92.2 mg
fat: 28.1 g
fiber: 6.8 g
protein: 28.4 g
saturatedFat: 20.4 g
servingSize: -
sodium: 3392.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -
Directions Berbere Spiced Chicken Breasts
Directions
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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.