This recipe was quite good, but it was a little strange to add the lime slices to the chicken as it cooked. I followed the recipe as written, but next time I would make a change. The liquid developed a somewhat bitter taste that I suspect was from the lime slices. I think the lime slices should not be added to the chicken as it cooks; Rather in the future I would add the lime juice to the chicken after the wine and chicken broth had been reduced. I think that would eliminate the bitter taste and provide more of a good lime taste to the chicken. The chicken itself was tender and very good cooked as per the recipe.
Pan-roasted Lime Chicken with Salsa Verde
A simple side of rice pilaf complements this citrusy dish.
Yield: Makes 4 servings
- 4 boneless, skinless chicken breast halves
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 lime, thinly sliced
- Juice of 1 lime (about 2 tablespoons)
- 6 garlic cloves, pressed
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 2 tablespoons chopped fresh cilantro
- 1/2 cup Salsa Verde
- Sprinkle chicken evenly with sea salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and lime slices, and cook 3 to 4 minutes or until lightly browned. Add lime juice; turn chicken, and cook 3 to 4 minutes more. Remove chicken and lime slices to a plate.
- Add garlic to skillet, and cook, stirring constantly, about 30 seconds; add wine, scraping browned bits from bottom of pan. Add chicken broth, and cook 5 to 7 minutes or until reduced by half. Return reserved chicken, lime slices, and any juices to pan. Reduce heat to low, and simmer 15 minutes or until chicken is cooked through. Remove from heat; sprinkle with cilantro, and serve warm with Salsa Verde.
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