4 skinless, boneless chicken breast halves, defrosted if frozen
(about 1 1/3 pounds total)
2 Tablespoons olive oil
1 large onion (1 Cup chopped)
4 cloves garlic
salt and pepper to taste
Place the chicken breasts, one at a time, between 2 sheets of wax paper
or plastic wrap.
Pound the breasts with several whacks of a meat mallet or rolling pin so they are an even 1/2 inch thick. Peel off the paper and set the breasts aside.
Heat the oil in an extra-deep 12 inch nonstick skillet over medium heat.
Meanwhile, peel and chop the onion, adding the chicken to the skillet, then the onion around it. Cook until the chicken is golden brown on the bottom, about 4 minutes. Stir the onion from time to time.
While the chicken and onion cook, peel and finely chop the garlic.
Cut the lime in half and cut on half into 4 wedges. Set aside. Reserve the remaining half.
Sprinkle the chicken breasts evenly with the garlic, then turn them.
Squeeze the juice from the remaining lime half evenly over the contents of the skillet. Continue to cook until the chicken is cooked through, 4 to 5 minutes.
Stir the onions frequently to brown them evenly and prevent burning.
Season with salt and pepper.
Serve this chicken dish garnished with the lime wedges.