
Boneless and skinless does not mean flavorless, at least not in the hands of our chefs. They’re always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious twist this week: a truly magical pan sauce. Hot honey, lime juice, rich chicken stock, and butter mingle to create a condiment you’ll want to drizzle over everything (and now you can!). Speaking of, we’re serving up cumin-spiced carrots and cilantro lime rice on the side. Get ready for your mind to be blown.
12 ounce
Carrot
½ cup
Jasmine Rice
1 teaspoon
Cumin
1 unit
Chicken Stock Concentrate
1 clove
Garlic
¾ ounce
Hot Honey
1 unit
Lime
10 ounce
Chicken Cutlets
¼ ounce
Cilantro
1 unit
Shallot
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper