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Chicken with Scallion Lime Sauce Recipe

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This recipe for Chicken with Scallion Lime Sauce, by , is from Katie Cooks: Recipes and Love Potions for a Happy Marriage, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erica Cook
Added: Thursday, February 17, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. extra virgin olive oil
1 tsp. dried thyme
2 limes (you’ll be using the zest and juice of both of these limes)
4 boneless chicken breasts
Salt and pepper
3 large garlic cloves, chopped (you can sub in refrigerated minced garlic instead)
½ tsp. crushed red pepper flakes
1 tsp. ground coriander
3 bunches of scallions, about 15, sliced and trimmed of roots
½ C. of chicken stock
¼ C. fresh flat leaf parsley, chopped
2 Tbsp. butter

Directions:
Directions:
Preheat a large skillet over medium high heat. While the pan is heating up, make the chicken marinade in a shallow bowl- combine 2 tbsp of EVOO (save the other 2 Tbsp for later), thyme, lime zest, a few shakes of salt and pepper. Add the chicken breasts to this marinade and coat them in it. Let them sit for a few minutes, and then add them to the skillet. When you put them in, make sure they don’t stick- if they do, your pan is too hot. Let the pan cool a little and try again with the heat turned down a bit. Cook chicken 5-6 minutes on each side, or until cooked through. Transfer the chicken to a plate and tent with aluminum foil to keep warm.

Return to the skillet the chicken was cooked in and add the other 2 Tbsp. of EVOO. Then add the garlic, red pepper flakes, and coriander. Cook, stirring constantly, for about 1 minute, then add the sliced scallions. Cook another minute, stirring constantly and then add the lime juice from the 2 limes and the chicken stock. Let cook a couple of minutes and then turn off the heat and add the parsley and butter, stirring around the pan until the butter is melted. Slice chicken and pour the sauce over top. Serve immediately.

Personal Notes:
Personal Notes:
This recipe gets easier each time you make it. Lime zest and fresh parsley really make the recipe.

 

 

 

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