2 small limes
2-4 chicken breasts
1/4 c all-purpose flour
1/2 tsp salt
1/2 tsp pepper
3 tbl butter, melted
2 tbl brown sugar
1- 14 1/2 oz can chicken broth

• Preheat oven to 400
• Squeeze 2 tbl juice-coat chicken evenly in juice
• On waxed paper, combine flour, salt and pepper
• Coat chicken pieces with mixture shaking off excess
• Arrange in pan and drizzle with butter
• Sprinkle with brown sugar (for added taste you can add grated lime peel)
• Pour broth into roasting ban and bake, basting chicken with pan juices occasionally
• Cook about 50 mintues, or until juices run clear when pierced
• Transfer chick into platter, skim and discard fat from drippings and spoon pan juices over the chicken

Can serve over rice