Chicken And Lime Sauce Food

CHICKEN BREASTS WITH LIME SAUCE

Steps:

• Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
• Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
• Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

CHICKEN WITH LIME SAUCE

Steps:

• Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to 1/4 inch thickness using a meat mallet or small heavy skillet.
• Sprinkle with salt and pepper.
• Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
• Add chicken ; cook 4 minutes on each side or until browned.
• Remove from pan ; keep warm.
• Add chicken broth, sugar , 2 tablespoons juice, and mustard to pan ; cook over medium heat, scraping pan to loosen browned bits.
• Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan ; stir well with whisk. Bring to a boil over medium-high heat ; cook 1 minute or until sauce thickens slightly.
• Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
• Return chicken to pan ; simmer w minutes or until chicken is thoroughly heated.

CHICKEN WITH LIME SAUCE

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
• Sprinkle chicken with salt and pepper.
• Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
• Add chicken; cook 4 minutes on each side or until browned.
• Remove from pan; keep warm.
• Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
• Combine water and cornstarch in a small bowl.
• Add cornstarch mixture to pan; stir well with a whisk.
• Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly.
• Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
• Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

CHICKEN WITH LIME SAUCE

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.
• Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
• Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.
• Combine water and cornstarch in a small bowl.
• Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly.
• Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
• Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

WALNUT CHICKEN WITH LIME SAUCE

Steps:

• Salt and pepper chicken.
• Beat 2 egg whites.
• Dip chicken into egg whites, allow excess to drip off, then roll in walnuts. Place in a buttered baking dish.
• Bake at 350°F for 30-45 minutes, until chicken is cooked through.
• While chicken is cooking, melt butter and stir in flour.
• Add chicken broth, salt, and white pepper. Cook, stirring constantly, until mixture boils and begins to thicken.
• Beat egg yolks together with whole eggs. Stir the hot sauce into the eggs, stirring quickly.
• Return sauce to pan and cook over low heat until thickened, stirring constantly. Remove from heat and add grated lime peel and lime juice. Stir until well blended.
• To serve, top cooked chicken with lime sauce.

CHICKEN BREASTS IN GINGER LIME SAUCE

Steps:

• Beat the chicken meat with a mallet to tenderise. Barbecue the chicken until tender.
• To make lime juice sauce: Combine the brown sugar, lime juice, rum, ginger, garlic and Hot Sauce in a saucepan, heating without boiling until sugar fully dissolves, then bring sauce to a boil;.
• serve on top of chicken.

SPICY CHICKEN WITH COCONUT LIME SAUCE

Steps:

• In a large, nonstick frypan, place oil over medium-high heat.
• Add the chicken and cook about 5 minutes to brown on all sides; remove from the frypan and keep warm.
• To the pan, add onions, salsa, garlic, peppers, curry, salt, and pepper and cook about 2 minutes, stirring until onion has browned.
• Return chicken to the pan; pour coconut milk and lime juice over the chicken and simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease.
• Remove and discard the peppers.
• To serve, place rice in serving platter and then top with chicken mixture.
• Garnish with lime slices and sprinkle with some of the grated coconut and pass the remainder.

TOP SECRET HONEY-LIME CHICKEN WING SAUCE !

Steps:

• in a sauce pan saute garlic, cilantro, and half cup of butter until soft, then add bottle of hot sauce.(i use a hot sauce that also doubles as a buffalo wing sauce because i like the extra vinegar, my fave is Franks) - juice three limes using at least a tablespoon of lime zest, and the juice with pulp. add brown sugar, honey, salt and pepper(s) - (s&p to taste).
• simmer on stove until you get a deep red color, then pour over chicken wings or dip chicken fingers. THIS IS DELICIOUS ! The real secret of this recipe is getting that clear-red result after the simmer.
• *butter correction made*.