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Lime and Tangerine Chicken Breasts

Makes: 6 servings
Prep 25 mins Cook 13 mins
Lime and Tangerine Chicken Breasts
  • 1  lime
  • 2  tangerines
  •  Nonstick spray coating
  • 6  skinless, boneless chicken breast halves
  •  Pepper
  • 1/3  cup  chicken broth
  • 1  teaspoon  snipped fresh rosemary or basil or 1/4 teaspoon dried rosemary or basil, crushed
  • 1/4  cup  sliced green onion
  • 1/2  teaspoon  cornstarch
  • 1  tablespoon  water
  • 3  cups  hot cooked rice or couscous

1. Finely shred 1/2 teaspoon lime peel and 1 teaspoon tangerine peel; set aside. Halve lime and squeeze 1 tablespoon juice; set aside. Peel and section tangerines over a bowl to catch any juice; set aside.

2. Lightly coat a large skillet with nonstick cooking spray. Season chicken breasts lightly with pepper. Cook chicken in skillet over medium heat for 5 minutes or until browned, turning once. Add broth, rosemary or basil, green onion, reserved lime and tangerine peels, and the 1 tablespoon lime juice. Bring to boiling; reduce heat. Cover and simmer about 8 minutes or until chicken is tender. Remove chicken from skillet and keep warm.

3. Combine cornstarch and water. Add to juices in skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add tangerine sections and any juice; heat through. Pour sauce over chicken. Serve with hot cooked rice or couscous. Makes 6 servings.

From the Test KitchenFood exchanges:
  • 1-1/2 bread, 3 meat.
Nutrition Facts (Lime and Tangerine Chicken Breasts)
  • Servings Per Recipe 6,
  • cal. (kcal) 241,
  • Fat, total (g) 4,
  • chol. (mg) 60,
  • sat. fat (g) 1,
  • carb. (g) 26,
  • fiber (g) 1,
  • pro. (g) 24,
  • vit. C (mg) 11,
  • sodium (mg) 98,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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