Ingredients

The following ingredients have 4 Servings
  • 1 to 1-1/2 lbs boneless skinless chicken breasts (( 4 small breasts or 2 thick breasts cut in half lengthwise))
  • 1 lime
  • Salt & pepper to taste
  • Cumin
  • 1/4 cup flour
  • 1 large onion (sliced thin (I use Vidalia sweet onions))
  • 1/4 cup olive oil
  • 6-8 garlic cloves (minced)
  • 1/4 cup cilantro (chopped)

Instruction

  • Place chicken in large Ziploc bag and pound with mallet until thin (about 1/4”-3/8” thick). Remove from bag and pat dry with paper towel. 
  • Sprinkle with a little lime juice then season on both sides with salt, pepper and cumin.
  • Place the flour on a large plate and dredge the chicken breasts lightly with flour.
  • In a large skillet, heat olive oil over medium heat and cook onions for 8 minutes then add garlic and cook an additional 2 minutes or until onions are soft and beginning to turn golden. Remove from pan with slotted spoon and set aside.
  • Turn heat on pan up to medium-high and add chicken. Cook on both sides until golden brown and cooked through, about 6-8 minutes. Cut into one of the breasts to make sure that there is no pink inside.
  • Place chicken breast on serving plate, cover with onion-garlic mixture and squeeze some fresh lime over it then garnish with cilantro.