Chicken with Scallion-Lime Sauce

3 tablespoons of EVOO
1 teaspoon dried thyme
zest and juice of 1 lime
Salt and Pepper
4 boneless, skinless chicken breasts
3 large garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
3 bunches of scallions, about 15, roots trimmed, sliced
1/2 cup chicken stock
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons butter



Preheat a large skillet over medium-high heat.  While the pan is heating up, combine 2 tablespoons of the EVOO, the thyme, lime zest, salt, and pepper in a shallow dish.  Add the chicken breasts and coat thoroughly in the mixture.  Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through.  Transfer the chicken to a plate and cover it loosely with aluminium foil.  Return the skillet to the heat; add the remaining tables of EVOO.  Add the garlic, red pepper flakes, and coriander.  cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly.  Add the lime juice and chicken stock and continue to cook for about 2 minutes.  Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted. 

To serve, slicke the chicken on a slight angle.  Pour some scallion-lime sauce over each chicken breast. 


(PICTURE COMING SOON)