Citrus-Sauced Chicken
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄4 cup all-purpose flour
- 4 boneless skinless chicken breast halves
- 6 ounces frozen limeade concentrate, thawed
- 1 tablespoon vinegar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 3 tablespoons light brown sugar
- 3 tablespoons ketchup
- 1⁄4 cup chopped fresh parsley
directions
- Preheat oven to 350. Mix flour and salt in a small bowl. Coat chicken pieces with flour mixture.
- Heat oil in a large skillet over medium-high heat; add chicken. Cook until browned on all sides, about 10 minutes. Arrange chicken in a large baking pan.
- Combine limeade concentrate, brown sugar, ketchup and vinegar in a bowl; mix well. Pour over chicken. Bake for 30 minutes or until juices run clear when pierced with a knife.
- Arrange chicken on a serving platter and drizzle with cooking juices. Sprinkle parsley over top.
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RECIPE SUBMITTED BY
I am completely in flux right now. I am hoping to move to NY and pursue a career in medicine. I am a pianist and a teacher, and love to cook and experiment with different things. My boyfriend is an opera singer in Brooklyn, and I hope to join him up there, and learn a lot more about international cuisine than I do in Texas!
I haven't used too many cookbooks since I became addicted to 'Zaar. I find way too many interesting things on here to try, and it's great to have the reviews already there, too, to give some other ideas of additions or changes.
I have also become a big fan of making my own spice rubs and sauces. I generally pull out 10 or 12 things from my cabinet, start smelling them, and then dumping them in as I feel the urge.
I don't really have a favorite dish to cook, though one of my new personal favorites is my Strawberry Pork Tenderloin. I just love when I get to be in the kitchen all day. I have an iPod shuffle that I clip to my apron, and I frequently sing and dance in the kitchen while I cook!
There is a restaurant in Houston called Raffa's, and they are absolutely fab. They make a pork dish with fresh rosemary and a raspberry sauce that was largely inspiration for the Strawberry Pork Tenderloin I love to make. Other than that, I love Chinese take-out in any form, and just found tons of new restaurants in New York that I totally love.
The more I read of people on this site, the bolder I get at trying my own things in the kitchen. I used to be a "recipe only" gal, and followed them to the letter, but am finding it can be much more fun to create your own. The worst that can happen is you make the occasional flop, right?
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