Monday, January 19, 2009

Garlic Lime Chicken

1 t. salt
1 t. pepper
1/4 t. cayenne pepper
1/4 t. paprika
1 t. garlic powder
1/2 t. onion powder or onion flakes
1/2 t. thyme
6 chicken breast halves (Between 1-1/2 and 2 lbs. I usually cut 3-4 chicken breast halves into 6-8 pieces depending on how big the halves were to begin with.)
2 T. butter
2 T. olive oil
1/2 c. chicken broth (I use 1/2 c. water and 1 chicken bouillon cube)
2-4 T. lime or lemon juice

In a bowl, mix together the first 7 ingredients. Sprinkle mixture on both sides of chicken breasts (or just one side works, too!) In a skillet, heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat. (At this point, I like to cover the skillet and let the chicken cook a little longer to make sure that it is completely done.)

I like to serve this with brown rice and broccoli. The sauce is great on both the rice and broccoli, too! (A hint on brown rice - it has more flavor if you cook it in chicken or beef broth. When I make it, I use 2 cups of water, 2 chicken bouillon cubes and 1 cup of brown rice, not instant!)

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