4-6 boneless, skinless chicken breast
flour
1 lemon
1 lime
1/2 teaspoon sea salt red chile pepper
1 tablespoon sugar
3 tablespoons butter
flour
1 lemon
1 lime
1/2 teaspoon sea salt red chile pepper
1 tablespoon sugar
3 tablespoons butter
- In a large skillet melt butter.
- Dredge chicken breast in flour.
- Sprinkle each side with salt & pepper mix as you brown them (about 5 minutes per side)
- While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
- Dissolve the sugar into the lemon and lime juice.
- Pour over chicken breasts and cook a few minutes more until juice forms a glaze.
- Serve immediately.
Sounds great Tamy! Just checking in on all the latest over here 🙂
What a lovely dish. This is my first visit to your blog. I had intended only to say hello and then move on. I, instead, started reading your earlier posts and stayed far longer than I planned. I really like your recipes and the tone of your blog. I’ll be back as often as I can. I hope you are having a great day. Blessings…Mary
This looks wonderful, a rice dish and salad and you’ve got a great dinner. Thank you, Tamy.
Thanks Dave! We love it.
A winning recipe, Tamy