Roasted Chicken Breasts with Ancho Chili Powder

I love Chicken Breast as you can do so many different
flavors with the Sauce.

I created this recipe about a year ago. I love the
easiness of preparing it and I love the taste of Lime
juice and Coconut Milk. The Ancho Chilli is mild of
course you can also use the more hotter one if that is
what you like.
Make sure not to put the Lime juice more than 45
minutes to 1 hour on the Chicken or otherwise the
acidity will start cooking the Chicken Breast.

Ingredients
3 large chicken breasts or 6 regular sized, skinned and boned
Juice of 2 limes
1 tablespoon of Ancho Chili Powder
Salt and pepper to taste
2 tablespoons butter
2 tablespoons olive oil
1/2 cup shallots, finely chopped
1 tablespoon flour
1 teaspoon Ancho Chili Powder
2 cups chicken broth

Sprinkle the chicken breasts with limejuice and Ancho Chili then marinate for about 30 minutes. Season with salt and pepper.
(Note: Reserve the marinade.)

In a heavy sautéing pan, heat the butter and olive oil and brown the chicken breasts on both sides. Remove chicken from the pan and put in an ovenproof dish.

Add the shallots to the sauté pan and sauté until they are lightly browned then add the flour and chicken broth combining it well. Add the additional teaspoon of Ancho Chili along with marinade and simmer the sauce for about 20 minutes.

In the meantime roast the browned chicken breasts in a 350-degree oven for 25 minutes for the large chicken breasts and 15 minutes for the small ones. Remove the chicken from the oven and slice diagonally. Place chicken on a serving dish and pour the Chili sauce over them and serve.

(Note: if sauce is too acidic from the lime juice, add coconut milk to neutralize)