ISO of inspiration, have thin sliced chicken cutlets, bunch of limes and lemons ....

[applecrisp]

I have three thin sliced chicken cutlets, a couple of lemons and limes, and a fairly well-stocked pantry (no capers)

I'd like to use either the limes or lemons in some type of chicken recipe.

Light recipes preferred.

Since I'm cooking for only 1, it would be great if the leftovers would heat up ok and/or perhaps freeze.

Many thanks for any suggestions.

[AngelaM]

I would make the Chicken with Lime Sauce from this site. Its very quick/easy and it calls for you to pound the chicken breasts, so I would just skip that step.

[suebear37]

I second Angela's suggestion... I like it with either lemon or lime.

[charley]

Chicken picatta minus the capers. I never use them.


Chicken Picatta


4 boneless, skinless chicken breasts
salt and pepper

flour (enough for coating)

3 tablespoons butter
juice of 1 lemon

1-1/2 cups chicken broth

1/2 cup white wine
fresh parsley (optional)

Pound breasts thin. Salt and pepper, then lightly dredge in flour. Melt butter in a large skillet and brown chicken on both sides ... about 3 minutes each. 

Remove chicken from skillet and keep warm. Add lemon juice, chicken broth, and wine. Boil down until it’s about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Serve.

[applecrisp]

Thanks Angela and Suebear for the recco. I remember reading great reviews on the BB for that recipe. Has been on my to try list for quite awhile. Forgot all about it. Any feeling on how leftovers would be?

Charley, I love Chicken Piccata, one of my favs. I don't have any wine on hand, but I bet I can get away with just lemon juice and broth.

Is is dinner yet?

Thanks,

[suebear37]

I've had leftovers & they reheat fine. One suggestion I do have, though, is to double up on the sauce portion of the recipe. I usually serve this over rice & it's nice to have a little extra sauce with it.

[margeslp]

This is not lite but so delicious.

Chicken and Asparagus on Penne

6 boneless chicken breasts
1 cup flour with ¼ t. each garlic powder and paprika
2 eggs beaten with juice of half lemon
½ cup white wine (dry vermouth)
juice of half lemon
1 garlic clove, smashed
3 T olive oil
1 T butter
2 T fresh chopped tarragon
1 pound fresh asparagus
1 pound penne rigate
1 cup rich Chicken stock (cooked with onion, garlic and celery) and reduced to 1/2
1 T butter
1 T flour
Pound chicken with mallet. Dust chicken breasts with flour.
Dip breasts in eggs and lemon juice.
Return to flour and coat thoroughly.
Cook penne according to directions. Drain.
Toss with 1 T each oil and butter. Keep warm.
Heat 2 T olive oil and garlic in frying pan.
Brown chicken on each side (about 5 min). Set aside.
Melt butter in pan
Deglaze pan with juice of ½ lemon and white wine.
Add tarragon and 1 T flour to pan and stir till absorbed.
Add chicken stock and stir until thin gravy formed.
Return chicken to pan and reheat for 1-2 min.
Break off tough ends of asparagus.
Slice spears on a diagonal.
Microwave asparagus in steaming bag for 3-4 minutes until tender. Toss with penne.
Place penne/asparagus on serving platter.
Top with chicken and lemon/ wine sauce.
Sprinkle with more chopped tarragon.

MargeSLP

[applecrisp]

Thanks again everyone for the suggestions. I made the CL Chicken with Lime Sauce recipe --- thanks for reminding me about it since its been in my to try list for sooo long.

I liked it, but didn't love it. I think I overcooked the chicken a bit. Also, I love the combo of lemon and chicken, so I think I will try it next time subbing lemons.

Thanks again.