Heat the oil in a large skillet over medium high heat. Season the chicken breasts with salt and pepper and cook for about 4 or 5 minutes on each side, until cooked through. Lower the heat if the outside of the chicken is getting too brown. Remove the chicken to a plate.
Return the skillet to medium heat, add the butter, and when the butter is melted add the garlic. Stier the garlic for 1 minute until it’s golden brown. Add the cilantro, lime juice and zest and stir, scraping the bottom, so that any browned bits are released and become part of the sauce. Return the chicken to the skillet, along with any juices that might have accumulated, and turn the chicken so that it is coated with the sauce and cilantro. Transfer the chicken to a serving plate, and pour over any sauce left in the pan, scraping to make sure you get all of the herbs and garlic.
Notes
I might slice up leftover chicken and wrap them up in warmed tortillas with some chopped tomatoes, roasted tomatillo salsa or Spicy Salsa Verde and a bloop of sour cream and call it lunch.Or you also can slide right on out of those two lanes and match it up with all kinds of things. It’s a very simple chicken preparation, and so buddies up with pretty much anything you are in the mood for. Slice or cube it and put it atop a salad. Use it to make burritos or enchiladas….add it to pasta salads….make a full on chopped salad with it.