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    Lime-Sauced Chicken


    Source of Recipe


    Source: Better Homes and Gardens

    List of Ingredients




    4 small skinless, boneless chicken breast halves (about 12 ounces total)
    Nonstick spray coating
    1/2 of a medium lime
    3/4 cup apple juice or apple cider
    2 teaspoons cornstarch
    1/2 teaspoon instant chicken bouillon granules
    2 cups hot cooked rice
    Lime slices (optional)

    Recipe



    Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add chicken. Cook for 8 to 10 minutes or until tender and no longer pink, turning to brown evenly. Remove from skillet; keep warm.
    If desired, remove strips of peel from lime, using a vegetable peeler. Cut peel into very thin strips; set aside. Squeeze 1 tablespoon juice from lime.
    For sauce, in a small mixing bowl combine the 1 tablespoon lime juice, the apple juice or cider, cornstarch, and bouillon granules; carefully add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
    To serve, cut each chicken breast half diagonally into 1-inch-thick pieces; arrange on top of rice. Spoon some of the sauce over each serving. If desired, garnish with lime strips and lime slices. Pass the remaining sauce. Makes 4 servings.

 

 

 


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