Difficulty: Easy - for beginners
Serves: 4 servings
4 whole boneless chicken breast
s fresh lime juice
salt and pepper
1/4 cup flour for dredging
1/2 cup white onion, chopped fine
1/4 cup olive oil
4 cloves garlic, chopped fine
1/4 cup chopped fresh cilantro
Sprinkle a little water on the chicken breasts and place (one at a time, please) on a piece of plastic wrap. Fold the plastic wrap over to make a little pouch.
Place the pouch on a cutting board and beat with a smooth meat mallet or rolling pin until very thin. Don't go crazy with the hammer. You want a thin chicken breast, not ground chicken. If your chicken breasts are very thick, you'll want to slice them in half lengthwise before pounding them out.
Remove the plastic wrap and dry the chicken with a paper towel. Sprinkle it with a little lime juice. Shake on some salt, pepper, and cumin by eye.
Dredge the chicken breasts in the flour, shaking off any excess. You want a very thin layer of flour.
Sauté the onion briefly in a large sauté pan over medium heat â€“ just long enough to heat through and coat with a little oil. Add a pinch of salt and a little pepper to the onions as they cook. Add the garlic during the last minute or two of sautéing. Use a slotted spoon to remove the onion and garlic and set aside.
Increase the heat to high. Toss in the chicken breasts and fry the chicken, browning on both sides.
The chicken should cook very quickly â€“ do not overcook. Just a few minutes on each side should do it. Just make a small slice in one of the breasts to make sure it's cooked through.
To serve: cover each breast with the cooked onions and garlic. Add a squeeze of fresh lime juice and some fresh cilantro. Serve over rice.