Wednesday, August 1, 2007

Chicken with Lime Sauce

Tonight my goal was to use the sad looking lime and at least some of the delicious tomatoes I had in the pantry before they both went bad. After surfing around for some inspiration on, I decided on chicken with a tasty lime sauce and a tomato salad side. Once I got into the kitchen, the mushroom risotto side got swapped over to red potatoes- because again, I have a ton and if I don't use 'em, they will rot in my kitchen! It came out pretty good- I'd make it again!

*Update* Hubby is my food disposal system- he eats 99% of the leftovers, regardless of if the meal was good. This weekend he used some leftover chicken in a sandwich and was highly unimpressed; it was just something to eat. BUT... he brought the rest in to work and heated it up for lunch and said it was amazing. He HATES reheating food- he is convinced every single food item is ruined once it goes into a microwave- but he said it was so worth it to have this warm. The flavors were incredible and he devoured it. It must have been good because he actually started the conversation about it- and normally he's a monosyllabic, grunter on the phone! So note from Adam: reheat leftovers for maximum enjoyment!

Chicken with Lime Sauce

  • 1.5 Lb. Chicken Breasts, either pounded or sliced thin
  • Plain Breadcrumbs, enough to coat chicken
  • Olive Oil
  • 3 Tbsp. Butter
  • 1 Clove Garlic, chopped
  • 1 C. Chicken Broth
  • Juice of 1 Lime
  • Dash of Dill
  • Salt & Pepper to taste

  1. In a large skillet, heat a few Tablespoons of oil over medium heat. Coat the chicken breasts with the breadcrumbs. You can either use the chicken's natural moisture to stick the crumbs on (like I did) or use milk/ egg as a "glue" method.
  2. Fry the chicken in the pan, browning breadcrumbs and cooking until almost completed. Remove chicken from pan and place on a plate or in a dish, covering with foil to seal in heat. Put aside where the chicken will not get too cold.
  3. In the same skillet with the chicken bits and remaining oil, add butter and chicken broth. Bring to a simmer, stirring occasionally to stir up the browned bits.
  4. Add in garlic, lime juice, and dill and continue to simmer and stir, thickening the sauce. Taste the sauce; if it is too salty, add in more water and simmer back down.
  5. As sauce finishes simmering, add chicken back into pan and slosh the sauce around. Serve hot with sauce drizzled on the chicken breasts.

I served this with a simple salad of sliced tomato, cucumber, and basil as well as boiled red potatoes seasoned with rosemary, butter, and kosher salt. The potatoes were delish with the lime sauce!

1 comment:

DeborahSW said...

My hubby loves lime, I'll have to try this sometime.