Friday, August 1, 2008

Foodie Friday - Garlic Lime Chicken!

Okay gang. I haven't gotten much cooking done this week, but more on that later. I haven't had much time for blogging, either, but I'm really missing FOOD! LOL!

So, here's a quick and easy recipe that is a huge favorite at our house. It's yummy anytime of year, but I make it pretty much anytime I want chicken but don't want to have to think a lot about it. It comes from the Dinner Diva, Leanne Ely. She ROCKS! Check her out if you don't know her.

This recipe has several advantages for weeknight cooking. One, it's fast and easy. Two, it's super yummy and comes straight out of the pantry/freezer. And three, you can make up extra dry rub mix in advance, so you always have it handy. I love anything I can make ahead.

Garlic Lime Chicken
(Serves 2; modify proportions as needed)

1/2 tsp salt (I use less; see below)
1/2 tsp pepper
1/8 tsp cayenne
1/4 tsp paprika
1/2 tsp garlic powder (about the only time I use the stuff!)
1/2 tsp onion powder (ditto!)
1/2 tsp thyme
2 boneless, skinless chicken breasts (I make 4 thin cutlets)
1 Tbsp butter
1 Tbsp olive oil
1/4 cup chicken broth or white wine (I usually mix both)
1-2 Tbsp lime juice, depending on your tolerance

Combine first 7 ingredients; make extra if you like. Coat both sides of chicken with dry rub.

Heat butter and olive oil in a large skillet over med-high heat. Cook chicken until golden brown, about 5 minutes per side (or about 2-3 for thinner cutlets). Remove chicken and keep warm; use lime juice and broth to deglaze pan/scrape up yummy brown bits. Simmer sauce to thicken (I like it almost to a glaze consistency, but if you use broth the salt will concentrate as it reduces, so just keep tasting it as you go. I don't usually put as much salt as is called for in the dry rub, for this reason). Once you reach the desired consistency, turn chicken in the sauce to coat and serve!

Love, Dahrlin'


Angie said...

Yummy! I'll have to give this a try. My fave mexican place serves a key-lime chicken that is AWESOME. Thanks! :-)

Stephanie said...

Two words - YUM ME. Have a great weekend!!!

Tara said...

Sounds delicious! I think I am going to put this on my menu for next week! Thanks for sharing!!

Michelle said...

Mmm... I usually always marinate my chicken and then grill vs sauteeing and saucing it, but this sounds decent! (I tend to be anti-sauce, how weird is that?)

Btw Angela, I think I need to know when *your* birthday is just to be sure you aren't truly my dopelganger. Weird dream last night where you took over my life (a shadowy you obviously!)

Angela said...

Angie - Mmm. Key lime ANYTHING sounds awesome!

Stephanie - congrats on your wins over the last few days!

Tara - hope you guys enjoy! We actually made this last night and, as usual, I forgot to get a pic!!

Michelle - you can sort of turn the chicken in the sauce and then remove, if you don't want sauce all over the plate. That's what I do. Or you could serve the sauce in dipping containers. But the flavors are great. Hope you like!

Lora said...

Yum! I have a Garlic Lime Chicken recipe, too. Thanks for reminding me--I should make that soon, it's great on the grill!

Michelle said...

Ok, so we made this (finally) for dinner tonight. No cayenne (how that happened I have no idea) so I substituted Mexican seasoning. And no garlic or onion powder, so I minced 2 cloves garlic and about 1/2 c onion and when chicken came out, in went the garlic and onion for about 30 seconds to soften then in went the lime juice and stock. It actually made for a great texture of the chicken. We doubled the recipe since there are four of us (and I forgot Little Miss was on the BRAT diet and no chicken for her tonight). Next time I would double everything but the fat, but it was good! Even Mister Man ate his and liked it. He told me after the first bite that he didn't like the spice, but I didn't give him any other options of anything to eat and he ate the whole thing and then declared he liked it. YAY, good recipe!

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