Chicken with Lime Sauce Recipe
If you are looking for ways to jazz up your chicken try this recipe. Fresh taste of the lime juice enhances the authentic taste of the chicken to make it more enjoyable. The summery look and tangy taste of this dish boosts your mood. Try making this when limes are in season. Fresh juice always helps to perk up the dish.
2 skinless and boneless chicken breasts
1 teaspoon cornstarch
1 tablespoon unsalted butter
Salt to your taste
1 tablespoon olive oil
2 ½ tablespoons lime juice
½ teaspoon freshly ground black pepper
½ cup chicken broth (homemade, less sodium is preferred)
2 tablespoons fresh cilantro leaves (optional)
½ teaspoon red pepper flakes
2 tablespoons water
½ teaspoon lime zest & some wedges(optional)
1 teaspoon honey (optional)
Rinse the chicken under running water; dry off excess with paper towels.
Cut each breast into half lengthwise; wrap pieces (each one separately) in wax papers or plastic wraps. With the flat side of meat mallet, lightly pound on chicken to ¼ inch thickness. Coat chicken with ½ teaspoon black pepper and salt evenly.
Take a large non-stick skillet; coat it with non-stick cooking spray. Heat 1 tablespoon of olive oil in the skillet over medium flame. Add chicken breasts to the hot oil slowly; one by one. Cook for 6 minutes (3 minutes on each side) until chicken turns golden brown; turning the pieces once during the process.
Add ½ cup chicken broth with ½ teaspoon red pepper flakes, 2 tablespoons lime juice and 1 teaspoon honey to the same skillet. Scrap any browned bits from bottom of the skillet with a wooden spoon. Bring liquid to a boil. Adjust heat to low. Return the chicken to the skillet; cook in the broth for 10 minutes. When chicken cooked through, transfer it to a serving plate.
In a small bowl mix 1 teaspoon cornstarch and 2 tablespoon water; whisk well to form a thick paste. Add this mixture to the liquid. While stirring continuously cook for 1 minute or until sauce thicken lightly. Taste the sauce; adjust flavors and quantities to your liking. Off the heat when it’s done. Add remaining lime juice and 1 tablespoon unsalted butter. Swirl until butter melts completely.
Pour the sauce over chicken; garnish with lime zest, wedges and cilantro leaves. Serve it hot over a bed of pasta or rice with crunchy salads.
Notes & Tips:
If you don’t have lime on hand replace it with lemon.
Olive oil can be omitted.
Honey can be replaced with brown sugar.
Cooking time varies according to the thickness of the chicken.
Substitute cornstarch with all-purpose flour/rice flour.
You can use a combination of dry white wine and chicken broth in 1:1 ratio for this recipe.