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    • #301168

      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

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