Lime Glazed Chicken
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
garlic powder
|
*
|
| 1 | teaspoon |
lemon pepper
|
*
|
| 1 | each |
eggs
|
|
| ¼ | cup |
peanut oil
|
|
| 3 | each |
limes
|
|
| ½ | cup |
chicken broth
|
|
| 1 | x |
parsley leaves
chopped, garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 237 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
garlic powder
|
*
|
| 5 | ml |
lemon pepper
|
*
|
| 1 | each |
eggs
|
|
| 59 | ml |
peanut oil
|
|
| 3 | each |
limes
|
|
| 118 | ml |
chicken broth
|
|
| 1 | x |
parsley leaves
chopped, garnish |
*
|
Directions
Mix flour with salt and lemon pepper.
Season chicken breasts with salt and lemon pepper and garlic powder.
Dredge in flour mixed with salt and lemon pepper, then egg, then flour mixture again.
Brown in hot skillet until done, turning several times.
Deglaze pan(after remaining cooked chicken) with chicken broth, and stir while cooking to reduce liquid by half.
Add lime juice and cook down several minutes until thickened.
Drizzle over cooked chicken pieces and garnish with fresh lime slices and parsley.
