I made this recipe last week and really enjoyed it. The lime sauce is so good! I ended up with a lot of extra sauce after we ate the chicken, but enjoyed it over the extra rice the next day.
This recipe is from A Thrifty Mom blog. She has the recipe with lots of pictures on her site.
Enough Chicken tenders or breast to feed your family…. I normally make about 8
tenders for my family.
3 tablespoons butter
2 1/2 tablespoons flour
Salt and pepper
1/2 cup grated Parmesan cheese
1 cup evaporated canned milk
1 can chicken broth about 1 1/2 cups
juice and zest of a lime or lemon
Serve over white rice or pasta.
Salt and pepper chicken, Add 3 TB butter to a pan and cook chicken. Once it has cooked thru, and is golden brown take out of pan and set aside. But do not take pan off heat.
Add 2 1/2 TB flour to chicken drippings in the hot pan. Let flour cook and turn a light nutty brown color. Normally about 1 -2 min on medium heat.
Stir in the milk, whisking to eliminate clumps.
Stir in the broth, whisking to eliminate clumps. As it starts to boil it will thicken, add more milk or broth if it becomes to thick.
Add the juice and zest of a lime to the pan and stir in. Taste and add salt and pepper to your liking.
Turn off stove top, add chicken back to pan.
Top with Parmesan Cheese, and place in a hot oven at 425 degrees till cheese is melted and slightly brown, about 5 min.
Sunday, July 3, 2011
I've never made a lime pie before, but we had a pile of limes from Bountiful Basket, so I decided to try it out. The entire family loved it! The title scared the kids a little, so I told them it was lemonade pie, and that did the trick.
Graham Cracker Crust:
Blend together, and then press into a pie plate:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6T melted butter.
4 egg yolks, beaten
2 cans sweetened condensed milk
1 cup lime juice (I think it took me 8 limes, but I forgot to count.)
Pour filling into crust. Bake at 375 for 25 minutes. Chill before serving.