Chicken in Lime Sauce
 
this dish is simple to make and the sauce is wonderful. 
 
estimated times 
preparation time 5 mins. 
cooking time 12 mins. 
 
4   46 oz.) fresh boneless, skinless chicken breasts
1   lime, juiced
3/4 cup  apple juice
2 tsp  cornstarch
1   chicken bouillon cube
 
spray a large skillet with vegetable cooking spray. heat over medium 
heat before adding chicken breasts. cook for 8 to 10 minutes, or until 
tender,* turning to brown evenly. remove from the skillet and keep 
warm. 
in a mixing bowl combine lime juice, apple juice, cornstarch and 
bouillon cube. add to skillet and cook, stirring, until thick. spoon 
sauce over chicken to serve. 
 
*chicken test for doneness (per washington fryer commission) 
no matter what method you use for cooking chicken, the most accurate 
test for doneness is a meat thermometer. since chicken is never ready 
to be served until it is done, always be sure it is completely cooked. 
whole or bone-in chicken should reach an internal temperature of 
180 f, and boneless chicken should be cooked to 165 f. 
 
other indicators for doneness include: 
a fork or toothpick can be inserted with ease. 
the juices should be clear, not pink. 
bone joints move easily. 
 
serving size: 4 
 
source: http://forum.doityourself.com/archive/index.php/t-147284.html 
 
 
-- 
(ID: 3327) Mirror: rec.food.recipes: Fri, Mar 4, 2005


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