Garlic Lime Chicken

Here is a recipe for Garlic Lime Chicken. It's super flavorful and really quick and easy to make. One thing I like about this recipe is that you can make as little or as much as you like. The recipe is intended to make 6 servings but if there are only two of you, you can just cook two servings. Sometimes it's good not to have leftovers.

When I make the spice mixture I make a quadruple batch and keep the extra in a little Tupperware container in my spice cabinet. That way I have it on hand all ready to go. It makes this recipe really easy to just whip up in about 15 minutes. I usually serve it with mashed potatoes. I like to get a bite of chicken along with a bite of potatoes together on my fork... MMMMM.

Garlic Lime Chicken
Serves 6

• 1 teaspoon salt
  
• 1 teaspoon pepper
  
• 1/4 teaspoon cayenne pepper
  
• 1/4 teaspoon paprika
  
• 1 teaspoon garlic powder
  
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
  
• 6 boneless skinless chicken breast halves
  
• 2 tablespoons butter
  
• 2 tablespoons olive oil
  
• 1/2 cup chicken broth
  
• 4 tablespoons lime juice
  

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.

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 and serve.

Chicken Chasseur with Egg Fettuccine

This was yummy. I had the baby carrots leftover so I cooked them up too. I thought the sauce had too much wine but my husband liked it the way it was. So here it is just as the recipe called for it. I didn't have all the spices I needed so I went without those. I really liked the pasta, I forgot how much I love egg pasta.

Chicken Chasseur with Egg Fettuccine

Pasta
Salt to taste
1 pound fresh egg fettuccine
3 tablespoons butter
1 large shallot, finely chopped
12 blades fresh chives, chopped
A handful of fresh flat-leaf parsley, chopped

Chicken
1/4 teaspoon ground thyme
Coarse salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
1 & 1/2 pounds boneless, skinless chicken breast cutlets, cut into large pieces (3 per breast)
2 tablespoons butter
10 baby carrots, thinly sliced
1 rounded teaspoon sugar
2 large shallots, minced
1 cup dry red wine
1 can (28 oz) crushed tomatoes
4 sprigs fresh tarragon, leaves stripped and chopped.

Put a large pot of water over high heat for the pasta. When water boils, add salt and pasta. Cook according to package directions until al dente. Drain.

Start the chicken: Mix thyme, salt, pepper, and flour in a dish. Coat chicken in flour, set aside. Discard flour. Heat olive oil and butter in large , deep skillet over medium heat. Brown chicken 4 minutes on each side and remove. Put carrots in pan, sprinkle with sugar, and cook 1 minute. Add shallots and cook 3 to 5 minutes to soften. Add wine and cook to reduce by half. Add tomatoes and tarragon and return chicken to pan. Give the pan shake. Simmer until chicken is cooked through, another 3 to 5 minutes.

Back to the pasta: Melt butter in a large skillet over medium heat. Add shallots and cook 5 minutes. Add herbs and toss in egg fettuccine. Serve along side chicken.

Nutritional stuff as determined by me:
Servings: 4
Calories: 933
Fat: 41 g
Carbs: 55 g
Dietary Fiber: 5 g
Protien: 77

Chicken Parmigiana

I over came my fear of the cutlet with this meal. And it was worth it. The "cutlet" is such an undefined term I never knew quite what it was. But I took my regular chicken breast and cut it in half widthwise. I hope that was right. Either way, it came out great! It also gave me this great Marinara recipe that I added to my Baked Rigatoni which made that extra yummy (and cheaper!).

Chicken Cutlets Parmigiana

1 pound of spaghetti

Marinara Sauce
3 cloves garlic, minced
2 pinches crushed red pepper flakes
2 tablespoons extra virgin olive oil
2 cans (28 oz each) crushed tomatoes
15 to 20 leaves fresh basil, roughly cut or torn
A handful of chopped fresh flat-leaf parsley

Chicken
The juice of 3 lemons, or several tablespoons bottled lemon juice
1 1/3 cup freshly grated Parmigiano Reggiano or Romano cheese
1 cup Italian bread crumbs
Freshly ground black pepper
A pinch crushed red pepper flakes
A handful chopped fresh flat-leaf parsley
1 & 1/2 pounds boneless, skinless chicken breast cutlets
2 cloves garlic, popped from skin and left whole
3 tablespoons extra-virgin olive oil
1 pound fresh mozzarella, thinly sliced.


Start a big pot of salted water to boil for pasta. Cook according to package directions, until al dente.

Meanwhile, throw your sauce together by heating garlic and crushed red pepper in olive oil in a pot over medium heat. When the garlic speaks by sizzling in the oil, add tomatoes and fresh herbs. Bring to a bubble, reduce heat, and let the sauce hang out over low heat while you prepare the cutlets.

Squeeze lemon juice into a shallow dish. Mix Parmigino, bread crumbs, black pepper, red pepper, and parsley on a large plate. Turn each cutlet in lemon juice, then press and coat in breading.

Heat 2 whole cloves garlic in olive oil in large skillet or frying pan over medium heat. When garlic sizzles, remove cloves and saute chicken cutlets for 4 minutes on each side. When the cutlets are done, arrange on an oven proof serving dish covered with a layer of sauce. Dot each cutlet with a little more sauce and a slice of fresh mozzarella. Place platter under broiler to just melt cheese.

Nutritional stuff as determined by me:
Servings: 6
Calories per serving: 854
Fat: 31 g
Carbs: 81 g
Dietary fiber: 7
Protein: 64

Lemon-Thyme Chicken

I made this tonight for the first time and it is delish! The lemon and the thyme together gives the chicken a very fresh and summery taste. This dish had a lot more lemon flavor than I expected. The sauce is nice and thick so you can top your chicken with as much or as little as you like. (I like lots).

1/4 cup all-purpose flour
1/2 teaspoon salt
black pepper to taste (I would say I used about a half teaspoon or so)
1/2 teaspoon poultry seasoning
1 & 1/2 pounds boneless skinless chicken breasts
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 medium onion
1 cup chicken broth
the juice from 2 lemons. (4-6 tablespoons of lemon juice, I used 6)
6-8 sprigs fresh thyme, leaves stripped from stem and chopped.

Put flour, salt, pepper, and poultry seasoning in a big plastic bag. Pat chicken dry and drop inot bag. Give the chicken a good shake to lightly coast he breasts. Remove chicken from the bag and set aside, saving the flour.

Heat olive oil over medium-high heat in a big nonstick skillet. Add chicken and cook 5 minutes, flip, and cook another 5 minutes. Remove chicken and add 1 tablespoon butter and the onions to the pan. Cook 2 to 3 minutes, stirring frequently. Add reserved flour and cook 1 minute more to incorporate flour, squeeze lemon juice into sauce. Add thyme and the remaining 1 tablespoon butter. Add chicken back to pan and let simmer while you get everything else settled.

Nutritional stuff as determined by me:
Servings: 4
Calories per serving: 582
Fat: 32g
Carbs: 11g
Dietary fiber: 1g
Protein: 60g
This is assuming you eat a quarter of the sauce with each serving.