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!
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