Prep 10 mins
Cook 15 mins
This is a recipe from the Better Homes and Gardens. It's a quick dinner (ready in less than half an hour) that's great for summertime barbecues. It's a speedy version of the classic dish that doesn't require hours of marinating time, and it's still just as delicious.
- 4 medium skinless chicken breast halves (about 1 lb total)
- 2 -3 garlic cloves, thinly sliced
- 1 tablespoon butter or 1 tablespoon margarine
- 1 teaspoon fresh lime peel
- 2 tablespoons lime juice
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon crushed red pepper flakes
- 1 orange
- In a large skillet cook chicken and garlic in hot butter over medium heat for 8 to 10 minutes or until no pink remains in chicken, turning chicken once and stirring garlic occasionally.
- Meanwhile, in a small bowl combine lime peel, lime juice, ginger and crushed red pepper; set aside.
- Peel orange. Reserving juice, cut the orange in half lengthwise, then cut crosswise into slices. Add reserved orange juice and lime juice mixture to the skillet. Place orange slices on top of chicken. Cover and cook 1 to 2 minutes or until thoroughtly heated throughout.
- To serve, spoon pan drippings over chicken.
This couldn't be easier or more flavorful. I loved the strong citrus flavor.
I'm giving this 5 stars for the spicy tart flavor...not for presentation...I would have liked to see the chicken brown lots more...with that said both hubby and I enjoyed the heat and the tartness this dish gave us...it was something unusual and greatly appreciated...thanks for posting the recipe...=)