Chicken With Lime Sauce Food

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CHICKEN BREASTS WITH LIME SAUCE



Chicken Breasts with Lime Sauce image

Thin, breaded chicken breasts topped with a flavorful lime-butter sauce. Pounding the breasts doesn't take long and the resulting tender chicken is worth it.

Provided by SMLUCY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
⅔ cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
½ teaspoon dried dill weed

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.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 15.3 g, Cholesterol 164.2 mg, Fat 30 g, Fiber 1.3 g, Protein 30.7 g, SaturatedFat 13.5 g, Sodium 335.1 mg, Sugar 1.5 g

CHICKEN WITH LIME SAUCE



Chicken With Lime Sauce image

Another great recipe from the magazine Cooking Light. This silky sauce coats the chicken with rich, tangy flavor. Substitute lemon if you don't have a lime on hand. For a splash of color, garnish with chopped parsley or chives.

Provided by skigb

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 -6 ounces boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 teaspoons olive oil
cooking spray
3/4 cup fat-free low-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons lime juice, divided
2 teaspoons Dijon mustard
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon butter

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.

WALNUT CHICKEN WITH LIME SAUCE



Walnut Chicken With Lime Sauce image

Make and share this Walnut Chicken With Lime Sauce recipe from Food.com.

Provided by loof751

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken breasts
2 egg whites
1 cup finely chopped walnuts
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1/4 teaspoon salt
1 dash white pepper
2 egg yolks
2 whole eggs
1/2 teaspoon lime zest
2 tablespoons fresh lime juice

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.

Nutrition Facts : Calories 355.1, Fat 21.3, SaturatedFat 5.1, Cholesterol 212.1, Sodium 372.6, Carbohydrate 5.6, Fiber 1.4, Sugar 0.9, Protein 35.5

ROAST CHICKEN WITH TAQUERIA-STYLE GREEN SAUCE



Roast Chicken with Taqueria-Style Green Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 9h15m

Yield 4 servings

Number Of Ingredients 12

One 5- to 6-pound whole roasting chicken
Kosher salt
1/3 pound tomatillos, husks removed
1 jalapeño, stemmed and halved lengthwise
1 tablespoon honey
Juice of 1 lime
1 bunch fresh cilantro, including stems
Freshly ground black pepper
4 tablespoons unsalted butter, chilled
1 teaspoon sherry vinegar
Thinly sliced scallions, for serving
Thinly sliced chives, for serving

Steps:

  • Put the chicken on a sheet pan fitted with a rack. Season liberally with salt. Refrigerate, uncovered, overnight.
  • When ready to cook, preheat the oven to 425 degrees F.
  • Season the chicken again with salt. Roast the chicken until the thickest part of the thigh reaches 160 degrees F, 50 minutes to 1 hour.
  • While the chicken is roasting, preheat a stovetop grill to high. Place the tomatillos and jalapeño on the grill. Cook until blistered and charred in spots, 8 to 10 minutes, then flip and cook for another 8 to 10 minutes. Transfer to a blender.
  • Add the honey, lime juice, cilantro and salt and pepper to taste to the blender. Process until the desired consistency, but don't let it get too smooth. Set aside.
  • Let the chicken rest for 5 to 10 minutes. Pour the pan juices into a small saucepan and bring to a simmer. Working with 1 or 2 tablespoons at a time, whisk the butter into the juices until incorporated and smooth. Whisk in the vinegar.
  • Carve the chicken and arrange on a platter. (Reserve the carcass for stock.) Pour the pan juices around the chicken. Drizzle the green sauce over the chicken and sprinkle with the scallions and chives.

CHICKEN WITH CHILLI LIME SAUCE



Chicken with Chilli Lime Sauce image

Thai Chicken in just 45 minutes.

Provided by phillipa1

Time 45m

Yield Serves 4

Number Of Ingredients 12

Thai Chicken
- 4 skinless chicken breasts
- 3 tbsp dark soy sauce
- Spray oil
Chilli Lime Sauce
- 2 tbsp Thai fish sauce
- 3 tbsp Bottlegreen Aromatic Sweet Lime Cordial
- 1 large red chilli (depending on spiciness liked)
- 4 spring onions, trimmed and chopped
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tbsp shredded coriander leaves

Steps:

  • Place the chicken breasts between cling-film and beat out to an even thickness. On the skin side, using a sharp knife, lightly score a criss-cross. Place the chicken in a dish and pour soy sauce over the chicken. Turn to coat all over. Set aside for 20 minutes.
  • Put the fish sauce and Lime Cordial into a bowl. Remove the seeds from the chilli and chop finely. Add the chilli to the bowl and mix together with chopped spring onions, soy sauce and sesame oil. Just before serving, stir in the coriander.
  • To cook the chicken, heat a griddle pan. When it is almost smoking hot, lift the chicken from the pan, drain the excess soy sauce, and then lightly spray the chicken with oil. Place the chicken in the pan to cook over a medium high heat for 3 minutes until it lifts easily from the pan and is marked from the griddle. Turn at an angle and cook another 2-3 minutes until marked.
  • Turn the chicken breasts over and cook for 3-4 minutes (depending on the thickness of the chicken) until cooked through. Transfer chicken to a plate and spoon over the sauce.
  • Serve with some stir-fried vegetables and boiled rice.

CHICKEN WITH LIME BUTTER



Chicken with Lime Butter image

This chicken is so easy, and very tasty too.

Provided by LEANNELEGGE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 6

Number Of Ingredients 6

4 tablespoons vegetable oil
6 boneless, skinless chicken breasts
salt and pepper to taste
1 lime, juiced
½ cup butter
½ teaspoon dried dill weed

Steps:

  • Heat oil in a large heavy skillet over medium high heat. Season chicken breasts with salt and pepper. Cook until lightly browned, about 3 minutes on each side. Cover, and reduce heat to low. Cook until no longer pink, and juices run clear, about 10 minutes. Remove chicken from pan, and keep warm.
  • Drain excess oil from pan. Stir in lime juice, and cook over low heat until it begins to bubble. Stir in butter, 1 tablespoon at a time. Continue stirring until butter becomes opaque, and sauce thickens. Remove from heat, and stir in dill weed. Spoon sauce over chicken, and serve.

Nutrition Facts : Calories 349.3 calories, Carbohydrate 1.2 g, Cholesterol 109.1 mg, Fat 25.9 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 11.5 g, Sodium 186.1 mg, Sugar 0.2 g

SPICY GARLIC LIME CHICKEN



Spicy Garlic Lime Chicken image

A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Provided by C. PEREZ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 25m

Yield 4

Number Of Ingredients 13

¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon paprika
¼ teaspoon garlic powder
⅛ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Steps:

  • In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
  • Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g

CHICKEN WITH BASIL AND LIME SAUCE



Chicken With Basil and Lime Sauce image

Fresh basil is the most wonderful addition to this dish, in a pinch use dried but when fresh basil is in a bundance this is a great way to serve chicken. if you like you could actually grill or roast the chicken instead of cooking on the stove top. depending on the weather outside this recipe fits all seasons because of the fact you can use different methods for cooking the chicken. you could use boneless breasts if in a pinch for time!

Provided by Shawn C

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons oil
8 chicken breasts, bone in
1 cup onion, chopped
1 tablespoon sliced fresh basil
1/2 cup dry white wine
1/4 cup fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 cup light cream or 1 cup half-and-half
2 tablespoons flour
2 egg yolks
fresh basil leaves and lime slice

Steps:

  • in large frying pan heat oil over medium high heat. brown chicken all over.
  • remove chicken and set aside.
  • add onion to the pan and saute until tender about 3-5 minutes.
  • add basil wine, lime juice, salt and pepper. bring to a boil then reduce heat. return chicken bone up to the pan coat with sauce and simmer covered for 20 minutes. remove chicken to platter.
  • in small bowl whisk cream and flour until smooth. add to the pan drippings and bring to a boil stirring constantly.
  • once thick and smooth whisk in the egg yolks. reduce the heat and let simmer 2 minutes.
  • spoon sauce over chicken on the platter and garinsh with lime slices and basil leaves.

Nutrition Facts : Calories 395.1, Fat 25.4, SaturatedFat 8.6, Cholesterol 159.8, Sodium 179.4, Carbohydrate 5.8, Fiber 0.4, Sugar 1.2, Protein 32.1

SPICY CHICKEN WITH COCONUT LIME SAUCE



Spicy Chicken With Coconut Lime Sauce image

From a Tyson chicken cookbook. This recipe was a contest winner and was submitted by Melissa Gilbert of Frederick, MD. I haven't tried it yet.

Provided by Oolala

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken thighs
4 chicken legs, drumsticks
3 tablespoons peanut oil
1/2 cup green onion, sliced
1/2 cup salsa
1 tablespoon garlic, minced
2 dried red hot peppers
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (13 1/2 ounce) can coconut milk
1/2 cup fresh lime juice
3 cups rice, cooked
1 lime, sliced (optional)
1/2 cup coconut, grated

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.

CHICKEN IN LIME BUTTER



Chicken in Lime Butter image

"A few ordinary, on-hand ingredients make this moist and tender chicken something really extraordinary! The flavor added by the rich, buttery sauce with a splash of lime juice is unmatched. It's been a hands-down winner at our house for 20 some years," says Denise Segura of Draper, Utah.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1/4 cup butter, cubed
1 tablespoon lime juice
1/2 teaspoon dill weed
1/4 teaspoon minced chives

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a thermometer reaches 170°; drain. Remove and keep warm. , Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken.

Nutrition Facts : Calories 192 calories, Fat 19g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 203mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

CHICKEN WITH LIME SAUCE



Chicken With Lime Sauce image

Saw this recipe on Cooking Light the other day and just had to try it! Yummy! Can substitute lemon for the lime. *This recipe is actually already on 'zaar; I just noticed that! Sorry for the duplicate, I don't know how to delete it.

Provided by crafty chef

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 teaspoons olive oil
3/4 cup chicken broth, reduced-sodium fat-free
1 tablespoon brown sugar
3 tablespoons lime juice, divided
2 teaspoons Dijon mustard
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon butter

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.

Nutrition Facts : Calories 267.1, Fat 9.9, SaturatedFat 3.2, Cholesterol 116.5, Sodium 537.9, Carbohydrate 5.3, Fiber 0.2, Sugar 3.7, Protein 37.2

CHICKEN WITH CHILLI & LIME



Chicken With Chilli & Lime image

A delicious quick and easy meal perfect anytime.

Provided by gareth_iom

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Add the coriander to pestle and mortar and crush then add the rest of the spices and mix thoroughly. Rub the chicken with oil and rub in the spice mixture. Then rub the lime zest on top. Leave to one side.
  • Add a little oil to a medium saucepan. Fry the onion and half the sliced garlic for a few minutes then add the chicken stock. Add the rice and cook per packet instructions. Add the kale about 5 minutes before the rice is cooked.
  • Meanwhile heat a griddle pan and cook the chicken turning once. While cooking heat a little oil in a small saucepan and fry the rest of the garlic and all the chilli. After a few minutes add all the lime and lemon juice and cook on a high heat until thickened slightly then remove from the heat.
  • Pile half the rice on each plate and place a chicken breast on each pile. Finish with half the chilli lime dressing on top and serve.

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CHICKEN WITH LIME SAUCE RECIPE | MYRECIPES
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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; …
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  • 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.
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Place chicken on oiled grates over side without coals (or unlit side of gas grill). Grill, covered, turning and brushing with reserved 1/3 cup coconut-chile sauce occasionally, until a …
From foodandwine.com


TOM KHA GAI - INQUIRING CHEF
Tom Kha Gai is a surprisingly simple soup to make with all of the most delicious Thai flavors - a base of creamy coconut milk flavored with lime, savory fish sauce, and studded with bites of tender chicken. Prep Time 20 mins. Cook Time 25 mins. Total Time 45 mins. Course: Soup. Cuisine: Thai.
From inquiringchef.com


LEMON-LIME CHICKEN - LET'S COOK SOME FOOD
Pour the sauce into 8 x 8 inch baking dish (or use 9 x 12 if your chicken pieces are big). Pat the chicken dry and place them skin side up over the sauce. Brush the chicken with olive oil. Sprinkle them with salt and pepper. Cut 1/2 lemon and 1/2 lime into wedges and tuck it among the pieces of chicken. Place springs of thyme on top of the chicken.
From letscooksomefood.com


CHICKEN BREASTS WITH LIME SAUCE RECIPE - FOOD NEWS
Skillet Chicken With Creamy Cilantro Lime Sauce Skillet Chicken Recipe With Garlic Herb Butter Sauce Chicken Cordon Bleu Recipetin Eats Honey Soy Chicken Easy Chicken Dinner Recipe With Asian Bourbon Chicken . Orange Bbq Dump Chicken Aunt Bee S Recipes 25 Best Slow Cooker Chicken Recipes Crock Pot Chi... Chicken And Black Bean Recipes Healthy …
From foodnewsnews.com


KETO HARISSA CHICKEN WITH LIME SAUCE - RECIPE - DIET DOCTOR
Keto harissa chicken with lime sauce. Deliciously spicy and crispy chicken is paired with cooling slices of cucumber and a delightfully zesty sauce. An easy, yet flavorful, dish that's perfect to prep in advance and pop in the oven on a busy night. Rate recipe. US Metric. 4 serving servings. Ingredients. Chicken. ¼ cup 60 ml olive oil; 2 tbsp 2 tbsp harissa paste or …
From dietdoctor.com


INSTANT POT SALSA CHICKEN WITH CILANTRO-LIME CREMA - THE ...
Toss chicken back into the pot to coat with sauce. To make the cilantro-lime crema: Add the ingredients to a small blender cup or small food processor and blend until smooth. Assemble the bowls with suggested serving options. *If using frozen corn, add corn to the Instant Pot in step 5, with the shredded chicken.
From therealfooddietitians.com


CHICKEN TINGA ENCHILADAS - GARLIC SALT & LIME
Step 4: assemble enchiladas. Preheat oven to 350°F. Spread a bit of sauce into the bottom of a 9×13 baking dish. Portion filling and shredded cheese into softened corn tortillas, roll and line in the dish.
From garlicsaltandlime.com


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