Chile Lime Chicken

Step 1

Preheat the oven to 400° F.

Step 2

Season both the chicken breast and the flour generously with chili powder, garlic powder, dried oregano, cumin powder, and salt and pepper.

Step 3

Add the oil to a large (oven safe) pan and bring to medium heat. Dip the chicken pieces into the flour to lightly dredge, then add to the hot pan. It's better to work in batches than crowd the pan.

Step 4

Add the butter, and cook the chicken a few minutes on each side to brown the sides, but do not try to cook the chicken all the way through. When the chicken is browned on two sides, remove to a plate and repeat with the second batch if necessary.

Step 5

When all the chicken is browned and set aside on a plate, add the peppers and onions to the hot pan. Let them cook 2-3 more minutes and develop some color.

Step 6

Pour the chicken stock and honey over the peppers and onions, add the chicken back to the pan, and nestle it in. You want the chicken to be about half covered in the sauce.

Step 7

Place in the oven for 20 minutes to finish cooking. In the mean time, prepare rice if desired. Serve with abundant fresh lime juice and cilantro.