Prep 5 mins
Cook 20 mins
From Leanne Ely's book, Saving Dinner (Fall). Serve with garlic mashed potatoes, steamed broccoli, or baked sweet potatoes. The seasonings are relatively mild. You could probably safely add any seasoning left over after sprinkling breasts to the pan without it being too spicy.
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon paprika
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon thyme
- 6 boneless skinless chicken breast halves
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 tablespoons lime juice
- 1⁄2 cup chicken broth
- On a plate, mix together first seven ingredients (through thyme). Sprinkle mixture on both sides of chicken breasts.
- In a skillet heat butter and olive oil together over medium-high heat. Saute chicken until golden brown (about 5 minutes on each side) and done through.
- Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly cover and serve.
I've been making this recipe for a couple of years now and it is a family favorite. It's from Leanne Ely's book Saving Dinner. I serve it with basmati rice and steamed veggies, usually. Because we eat it regularly, I triple the seasoning ingredients and keep in an old spice jar for convenience.
Very tasty chicken. Everyone liked it. It wasn't very lime-y or garlicky, though. It was very well seasoned, but nothing really popped out as a distinct flavor. I will definitely make it again. We served with corn fritters, green beans, and sliced tomatoes. Thanks for sharing!
This was great! I liked the combination of the spicy flavor and the lime. I served it with baked sweet potato and broccoli. Thanks this is a keeper!