12 Minute Saucy Chicken Breasts With Limes Recipes

SPICY GARLIC LIME CHICKEN

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.

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.

CHICKEN BREASTS WITH LIME CURRY SAUCE

Steps:

• In a large skillet, melt 2 tablespoons of butter over medium-high heat.
• Add chicken, sprinkle with garlic powder and cook, turning once, until golden, 3-4 minutes per side. Remove to a plate and set aside.
• In the same skillet, melt remaining 2 tablespoons of butter.
• Add onion, curry powder, salt and pepper. Cook, stirring, 3 minutes, or until onions are tender.
• Stir in flour; cook, stirring, 1 minute.
• Stir in lime juice and light cream.
• Heat to boiling, stirring occasionally. Reduce heat to low and simmer 7-8 minutes, or until sauce has thickened. Remove from heat.
• Spoon sauce over chicken breasts and top with a sprinkling of tomatoes and lime slices. Serve with hot cooked rice.

CHICKEN WITH LIME BUTTER

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.