Post by Peacefire on Aug 15, 2003 12:48:34 GMT -5
Chili-Lime Chicken
1 tablesthingy vegetable oil
2 tablesthingys all-purpose flour
1/2 teasthingy chili powder
1/4 teasthingy salt
4 skinless boneless chicken breasts -- 1/4 inch thick -- 3 ounces each, thin cut
1/2 cup fat-free low-sodium chicken broth
2 tablesthingys fresh lime juice
2 tablesthingys minced cilantro -- optional
1. In a large nonstick skillet, heat the oil. In a large sealable plastic bag mix the flour, chili powder and salt. Add the chicken, and shake to coat.
2. Transfer the chicken to the skillet, shaking off any excess flour (discard the remaining flour) ; saute until cooked through, about 3 minutes on each side.
3. Pour the broth and lime juice over the chicken; heat to serving temperature, about 30 seconds. Transfer the chicken to plates. Sthingy the pan juices over the chicken and serve, sprinkled with cilantro (if using). Serves -- 4
WW Points = 3
1 tablesthingy vegetable oil
2 tablesthingys all-purpose flour
1/2 teasthingy chili powder
1/4 teasthingy salt
4 skinless boneless chicken breasts -- 1/4 inch thick -- 3 ounces each, thin cut
1/2 cup fat-free low-sodium chicken broth
2 tablesthingys fresh lime juice
2 tablesthingys minced cilantro -- optional
1. In a large nonstick skillet, heat the oil. In a large sealable plastic bag mix the flour, chili powder and salt. Add the chicken, and shake to coat.
2. Transfer the chicken to the skillet, shaking off any excess flour (discard the remaining flour) ; saute until cooked through, about 3 minutes on each side.
3. Pour the broth and lime juice over the chicken; heat to serving temperature, about 30 seconds. Transfer the chicken to plates. Sthingy the pan juices over the chicken and serve, sprinkled with cilantro (if using). Serves -- 4
WW Points = 3