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    You are in: Home / Recipes / Chicken Breasts Deglazed With Lime Recipe
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    Chicken Breasts Deglazed With Lime

    Average Rating:

     7 Total Reviews

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    • on March 31, 2009

      Made for Aus/NZ Recipe Swap #26. This was really good. I did reduce the zest by about a half. The only thing that concerned me was the short cooking time for the chicken. I browned it nicely and then put it back in the sauce and simmered it for another 10-15 minutes. None the less, this was good and I will make it again.

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    • on March 30, 2009

      You really have to love citrus to enjoy this recipe (which I do). I thought it had a lovely lime flavour but my husband did not love it. The chicken was nice and juicy with a light and somewhat crispy coating. I did cut the citrus in half but next time I will make sure to decrease the rind a bit more. I wished there was a bit more sauce as what there was immediately soaked into the chicken. I used chicken tenders which may have influenced the intensity of the citrus. For we citrus lovers this is a great dish. Thanks for sharing your recipe. Made for 2009 Spring PAC.

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    • on August 09, 2008

      Even for lemon lovers, this has alot of punch. We also used chicken broth for added flavor. It is very lemony, tart, and very tangy. Prepare to pucker!

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    • on May 24, 2008

      Great recipe! I love the distinct citrus flavor. It is very refreshing but not too overpowering. I'm not sure what the previous reviewer did wrong, but how can you make this "to a T" but not pay attention to the directions? I followed this to the letter and it came out great.

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    • on May 23, 2008

      I made this to a T. But DH and I both thought that it had way too much citrus taste. OK, we really didn't pay attentions to the directions. We should have used less citrus to start with. But we didn't, so it was bordering on being over powering. I did cook it on my cast iron skillet. Don't know if that had anything to do with it looking on the dark side. I did enjoy preparing this. Thanks for posting.

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    • on October 30, 2007

      As promised, *tart* and yummy! DH is a lemon-eater so of course this was right up his alley. I pounded the breasts flat so they cooked throughout as quickly as called for. It took a few minutes for the sauce to reduce but it did thicken up. Quick, easy and savory - a winner. Thanks for posting!

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    • on April 08, 2007

      Delicious chicken, Only change I made was I used chicken stock instead of water to give it extra flavou, used free range chicken breast and parsley. Served it sitting on to of Savoury Couscous. Thank you BarbryT

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    Nutritional Facts for Chicken Breasts Deglazed With Lime

    Serving Size: 1 (159 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 306.9
     
    Calories from Fat 182
    59%
    Total Fat 20.2 g
    31%
    Saturated Fat 5.7 g
    28%
    Cholesterol 80.2 mg
    26%
    Sodium 97.9 mg
    4%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.3 g
    1%
    Protein 24.4 g
    48%

    The following items or measurements are not included:

    limes, rind of

    lemons, rind of

    Detailed Nutrition Values About Nutrition Info

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