Limeade Chicken Recipe

This morning while cleaning the bookcase in my kitchen that holds all the numerous cookbooks, recipe cards and recipe clippings I came across this Limeade Chicken recipe.  It is a really simple recipe to prepare and very tasty, especially if you enjoy the flavor of lime.   The recipe has been buried in my collection and has not been used in about three years.

The directions call for a nonstick skillet but a cast iron fry pan or other skillet would work.   You will need olive oil, corn oil, vegetable oil or canola oil  ( use the one you prefer and have on hand) to lightly grease a nonstick skillet.  It may take a little more oil if your pan is not nonstick.  Do not crowd the chicken breast halves in the skillet or fry pan.  If needed, brown 3 or 4 chicken breasts at a time.

Give it a try and let me know how you like it.

Limeade Chicken (makes 8 Servings)

  • 8 skinned and boned chicken breast halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (6-ounce) can frozen limeade concentrate, thawed and undiluted
  • 3 tablespoons brown sugar
  • 3 tablespoons ketchup

Sprinkle the chicken breast halves with salt and pepper.

Brown the chicken breast halves in a lightly greased nonstick skillet over medium-high heat.  About 4 minutes on each side.  When brown remove from the skillet and set aside as you prepare the sauce.

Add the thawed, undiluted limeade, brown sugar, and ketchup to the skillet.  Bring the ingredients to a boil.  Stir constantly until thickened.  This will take about 5 minutes.

Return the chicken breasts to the skillet with the sauce.

Cover and cook for 10 minutes or until the chicken is done.

Preparation time is about 10 minutes.  Cooking time is about 25 minutes.

Note:  Frozen limeade concentrate is located in the frozen juice isle of your grocery store.  The local grocery store only stocks 12-ounce cans of limeade.  I placed half of the limeade in a container to thaw and stored the remaining half in the freezer to use later.

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