Chicken and Lime Sauce

1. 1

   Cut the lime skin into thin stips using a vegetable peeler and set them aside.

2. 2

   Squeeze the lime for a tablespoons of juice and add it to the apple juice or cider.

3. 3

   Preheat large skillet, sprayed with nonstick cooking spray, over medium heat.

4. 4

   Add chicken (I would season chicken with salt, pepper and garlic) and cook for 8-10 minutes or until tender and no longer pink turning to brown evenly.

5. 5

   Remove chicken from skillet.

6. 6

   Take the apple and lime juice and add the bouillon to dissolve in the juices.

7. 7

   Add the cornstarch to the juices and carefully add this to the skillet and cook and stir until thickened and bubbly, and cook for about 2 minutes more.

8. 8

   To serve, cut the chicken into 1 inch diagonal pieces and spoon the lime sauce over each serving.

9. 9

   Garnish with the reserved lime peel stips.

* Per serving · 4 servings · Values may vary.

No additional tips available.