over low
until
slightly
thickened,
2-3
minutes.Mexican: ¼ cup lime juice
·2 tsp chili powder · 1 tsp
ground cumin · an
additional 2/3 cup chicken
broth ·1 can (4 oz) diced
green chilies (mild or hot)
·½ cup fresh cilantro leaves,
minced· 1 Tbsp clarified
butter
Deglaze the
pan with the
lime juice,
chili
powder, and
cumin. Add
the broth
and chilies,
then return
chicken to
pan. Boil
until liquid
is reduced
by about