Chicken Breast In Lime with Hot Ginger Dressing Recipe
Ingredients
| 4 chicken boneless, skinned breast halves (4 ounces each) | ||
| Lime juice | 1 Tablespoon | |
| Lime rind | 1 Tablespoon, grated | |
| 1 teaspoon reduced-sodium soy sauce | ||
| Liquid red-pepper seasoning | ||
| Whole-wheat flour | ||
| Safflower oil | 2 Teaspoon | |
| 2 tablespoons Hot Ginger Dressing | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Chicken broth | 1/4 Cup (16 tbs) | |
| Green onion | 1 Tablespoon, chopped | |
Directions
1. Place the chicken breasts in a shallow baking dish. Combine the lime juice and rind, the soy sauce and a few drops of the red-pepper seasoning in a cup, mixing well. Pour the marinade over the chicken; turn the chicken to coat well. Cover the dish with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
2. Preheat the oven to moderate (350°).
3. Drain the marinade. Pat the chicken dry with paper toweling. Lightly dust the chicken with whole-wheat flour.
4. Heat the oil in a large skillet and add the chicken. Cook until the chicken is lightly browned on both sides.
5. Brush the browned chicken lightly with the Hot Ginger Dressing. Place the chicken in a shallow baking dish. Cover.
6. Bake the chicken in the preheated moderate oven (350°) for 10 minutes or until the chicken is tender. Remove the chicken to 4 warm serving plates and keep warm.
7. Add the mushrooms to the same skillet and brown slightly. Add the chicken broth and simmer for a few minutes or until the mushrooms are heated through. Stir in the chopped green onion. Pour the mushroom sauce over the chicken, dividing equally.
2. Preheat the oven to moderate (350°).
3. Drain the marinade. Pat the chicken dry with paper toweling. Lightly dust the chicken with whole-wheat flour.
4. Heat the oil in a large skillet and add the chicken. Cook until the chicken is lightly browned on both sides.
5. Brush the browned chicken lightly with the Hot Ginger Dressing. Place the chicken in a shallow baking dish. Cover.
6. Bake the chicken in the preheated moderate oven (350°) for 10 minutes or until the chicken is tender. Remove the chicken to 4 warm serving plates and keep warm.
7. Add the mushrooms to the same skillet and brown slightly. Add the chicken broth and simmer for a few minutes or until the mushrooms are heated through. Stir in the chopped green onion. Pour the mushroom sauce over the chicken, dividing equally.
Chef
