Home
Events
Portal
Latest images
Register
Log in
The chicken was so tender you could cut it with just a fork! This recipe came from my Cooking for 2 magazine, but you could just increase the amount of the sauce and the chicken if you need more. I used 3 chicken breasts and there was enough for my hubby and myself and I took a plate over to my neighbor too.
I served this with Thai noodles....that recipe will be coming next!
Enjoy!
hugs,
peg
Honey Lime Chicken
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
10 ounces boneless skinless chicken breast, cut into strips
1 tablespoon butter
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
In a large resealable plastic bag, combine flour and cayenne. Add chicken, a few strips at a
time, and shake to coat. In a skillet, brown chicken in butter on all sides.
Combine the lime juice, honey, brown sugar and Worcestershire sauce;
pour over chicken. Cook for 1-2 minutes or until juices run clear and sauce is thickened.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, submitted by Karen Jurgens of Terril, Iowa.
I served this with Thai noodles....that recipe will be coming next!
Enjoy!
hugs,
peg
Honey Lime Chicken
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
10 ounces boneless skinless chicken breast, cut into strips
1 tablespoon butter
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
In a large resealable plastic bag, combine flour and cayenne. Add chicken, a few strips at a
time, and shake to coat. In a skillet, brown chicken in butter on all sides.
Combine the lime juice, honey, brown sugar and Worcestershire sauce;
pour over chicken. Cook for 1-2 minutes or until juices run clear and sauce is thickened.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, submitted by Karen Jurgens of Terril, Iowa.