Ancho Chili Chicken

• 2 tablespoons corn oil
• 4 boneless chicken breast halves (pound thin)
• 2 teaspoons ancho chili powder
• Salt to taste
• 1 tablespoon extra virgin olive oil

Pan Sauce

• Juice of 2 limes
• 2 tablespoons honey
• 1/4-cup chicken stock
• 1 tablespoon butter
• ¼ cup cilantro

Heat a large skillet over medium-high heat.  Add the oil and heat until shimmering.  Season the chicken with ancho chili powder and salt, to taste. Cook the chicken on each side for about 4-5 minutes or until done.  The internal temperature should be 160 degrees.

When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm.  In the meantime, add the limejuice to the pan.  After 1 minute, add the honey along with the chicken stock to heat through.  Remove pan from heat and stir in reserved 1/4-cup cilantro and butter.
To serve, divide the chicken among 4 plates, drizzle with pan sauce.