CHICKEN BREASTS WITH LIME SAUCE
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
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
MAPLE WALNUT CHICKEN
My friend made this for me and warned that I would request the recipe before the end of the meal. It was fantastic and I got the recipe as warned :) I usually make with roasted potatoes as a side.
Provided by Not_Quite_Moms
Categories Chicken Breast
Time 30m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- 1.Combine olive oil, thyme, sea salt and freshly ground black pepper.
- 2.Rub chicken with seasoning and let stand.
- 3.In a 12" nonstick skillet, toast walnuts over medium-low heat 4-6 min or until golden and fragrant, stirring constantly. Note: walnuts may burn quickly if left unattended.
- 4.Transfer walnuts to dish, and turn heat up to medium under the hot skillet.
- 5.Add chicken to same skillet. Cook 12 min or until done, turning frequently.
- 6.Transfer chicken to a clean plate.
- 7.Add vinegar to the chicken drippings in the hot skillet and cook for 1 minute, stirring constantly.
- 8.Add maple syrup and water, and simmer 6-7 min until slightly thickened. Stir in walnuts and serve on top of chicken.
Nutrition Facts : Calories 419, Fat 26.4, SaturatedFat 5.2, Cholesterol 92.8, Sodium 676.9, Carbohydrate 12.5, Fiber 1.1, Sugar 9.5, Protein 32.5
CHICKEN WITH WALNUT SAUCE
Steps:
- Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
- Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
- Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
- Walnut Chicken Salad
- When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.
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