Lime Like Chicken Recipe
Ingredients
| Broiler-fryer chicken breast halves - 6, boned and skinned | ||
| Salt | 1 Teaspoon, divided | |
| Pepper | 1/2 Teaspoon, divided | |
| Margarine | 1/2 Cup (16 tbs), divided | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Lime juice | 6 Tablespoon, divided | |
| Dijon Mustard | 4 Teaspoon | |
| Brown sugar | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| Vermouth | 1/2 Cup (16 tbs) | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Pimiento - 1/2 cup, large stuffed olives | ||
| Rice | 4 Cup (16 tbs), cooked | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
Directions
MAKING
1. With meat mallet, on hard surface pound chicken breasts to 1/4-inch.
2. Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. In large frying pan, melt 4 tablespoons margarine over medium heat, sauté chicken turning, about 8 minutes such that brown on both sides, then remove and set aside.
4. To same frying pan, whisk in chicken broth, 3 tablespoons lime juice, mustard and brown sugar.
5. In small bowl, mix cornstarch and water until smooth, add to broth mixture and cook stirring for about 3 minutes such that the mixture thickens.
6. Whisk in remaining 3 tablespoons lime juice and 4 tablespoons melted margarine and return chicken to the broth mixture.
7. Add vermouth and simmer with cover for about 5 minutes.
8. Add mushrooms and olives and simmer for about 5 minutes more such that fork can be inserted in chicken with ease.
SERVING
9. Mix cooked rice with remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and pecans and serve.
1. With meat mallet, on hard surface pound chicken breasts to 1/4-inch.
2. Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. In large frying pan, melt 4 tablespoons margarine over medium heat, sauté chicken turning, about 8 minutes such that brown on both sides, then remove and set aside.
4. To same frying pan, whisk in chicken broth, 3 tablespoons lime juice, mustard and brown sugar.
5. In small bowl, mix cornstarch and water until smooth, add to broth mixture and cook stirring for about 3 minutes such that the mixture thickens.
6. Whisk in remaining 3 tablespoons lime juice and 4 tablespoons melted margarine and return chicken to the broth mixture.
7. Add vermouth and simmer with cover for about 5 minutes.
8. Add mushrooms and olives and simmer for about 5 minutes more such that fork can be inserted in chicken with ease.
SERVING
9. Mix cooked rice with remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and pecans and serve.
Chef
