12 Minute Saucy Chicken Breasts With Limes Recipes

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.

12-MINUTE SAUCY CHICKEN BREASTS WITH LIMES

Steps:

• Place a 10" cast-iron skillet in oven; preheat oven to 475°F. Lay your hands on another heavy skillet or saucepan the same diameter or smaller and tear off an 8" piece of foil; set aside near stove.
• Mix cumin, turmeric, paprika, and 1 tsp. salt in a small bowl. Brace yourself: This next step requires some light butchery, but it's easy. Place chicken skin side down on a cutting board and find the short row of small rib bones near the outer edge of the breast. Grip them with your fingers and pull them off (or use a paring knife or shears). Next: along the center line where the breast was cut in half, there's a dark, vaguely rectangular bone-it almost looks like an anvil. Sometimes it's in one piece, or both sides will have a half of it. It doesn't matter: Grip the bone with your fingers and pull it out, then tease out the strip of flexible cartilage just below it. All done! Now the chicken will lay flat in the pan, which is why it cooks so quickly.
• Season both sides of chicken with salt, then with all of the spice rub. Remove hot skillet from oven and set over medium-high heat. Add oil, then lay chicken into pan, skin side down. Use a spatula to firmly press chicken against surface, then add 1 lime to pan, placing sides down. Cook until skin is starting to brown, about 2 minutes. Transfer skillet to oven, lay reserved foil over chicken, then weight with second pan. Cook 10 minutes.
• Remove pan from oven and turn chicken over; cook second side in residual heat 1 minute. Squeeze juice from cooked limes into pan; transfer chicken and pan juices to a plate and serve with remaining lime halves.

GRILLED SESAME LIME CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• In a large bowl, whisk together soy sauce, fish sauce, ginger and garlic. Grate in zest of 1 lime and squeeze in its juice. Whisk in peanut oil. Place chicken breasts in bowl and turn breasts well to evenly coat with mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with peanut oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. Drizzle with sesame oil; garnish with lime juice and cilantro, and chiles if desired.

GARLIC LIME CHICKEN BREASTS

Steps:

• Whisk together lime juice, oil, garlic, salt, and pepper in a large bowl.
• Add chicken, turning to coat. Marinate chicken, covered and refrigerated, turning once or twice, for at least 2 hours and up to 8 hours.
• Put a rack in the upper third of the oven and preheat to 400 degrees.
• Remove chicken from marinade (discard marinade) and arrange skin side up, without crowding, in a shallow baking dish.
• Season with salt and pepper. Roast until just cooked through, 25 to 30 minutes.
• If chicken has a skin, turn oven to broil. Broil chicken about 2 inches from the heat until skin is crisp, about 2 minutes.
• Serve with lime wedges.

HONEY-LIME CHICKEN

Steps:

• Combine flour and cayenne pepper in a large resealable plastic bag. Add a few chicken strips at a time and shake to coat.
• Melt butter in a large, nonstick skillet over medium heat. Add chicken and cook until browned on all sides, 4 to 6 minutes.
• Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken. Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes.

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.