This is a modified recipe reminiscent of RAO’S famous lemon chicken. Everyone cleaned their plates and went in for seconds.
PAN SEARED CHICKEN with LEMON LIME SAUCE serves 4
4 chicken breast steaks, 1/4 inch thick
FRESH ground sea salt and black pepper
1/3 cup flour
2 tablespoons butter
1 tablespoon avocado oil
- Melt butter and oil in large skillet over medium heat.
- Add shallots and stir 30 seconds.
- Generously season chicken breasts with FRESH ground sea salt and black pepper.
- Dredge chicken breasts in flour, shaking off excess.
- Add chicken breasts to hot butter. Sear each side 3-4 minutes until cooked through.
- Serve over noodles, rice or mashed potatoes and drizzle sauce over top.
SAUCE
1 cup FRESH lemon juice
1 cup key lime juice
1/2 cup avocado oil
1/2 cup HOMEMADE chicken broth
1 tablespoon red wine vinegar
2 tablespoons sugar
2-3 cloves garlic, FINELY minced
FRESH ground sea salt and black pepper
1 tablespoon cornstarch
- Whisk together the lemon juice, key lime juice, avocado oil, red wine vinegar, sugar, garlic, FRESH ground sea salt and black pepper in a large saucepan.
- Simmer 5-10 minutes until sugar is dissolved and heated through.
- Put the cornstarch in a small bowl and ladle out about a 1/2 cup of lemon juice mixture to whisk into the cornstarch.
- Add cornstarch mixture to the saucepan, whisking until combined. Simmer 5-10 minutes until desired thickness.