A baked chicken dish worthy of applause
and sure to become a favorite for repeat performances!
Chicken In
The Limelight
- 1 medium lime
1 (3-pound) broiler-fryer, cut up
1/3 cup all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon paprika
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1/2 teaspoon dried mint leaves
1/2 cup dry white wine sauce
Lime wedges and mint sprigs for garnish
- About 1 hour before serving:
Grate peel and squeeze juice from lime. Place chicken pieces
in bowl; toss with lime juice.
- On sheet of waxed paper,
combine flour, salt and paprika; use to coat chicken pieces.
- Preheat oven to 375°F.
- In 12-inch skillet over
medium-high heat, in hot vegetable oil, cook chicken pieces until
browned on all sides. Arrange chicken pieces in 13 x 9-inch baking
pan.
- Combine grated lime peel,
brown sugar and dried mint; sprinkle over chicken pieces. Pour
white wine over chicken and bake, uncovered, 40 to 45 minutes
until chicken is fork tender, basting with pan juices frequently
while baking.
- To serve, arrange chicken
pieces on platter. Skim fat from drippings in pan; pour pan juices
over chicken. Garnish with lime wedges and mint sprigs.
Makes 4 servings.
Nutrition per serving:
About 530 calories, 30 g fat, 145 mg cholesterol, 940 mg sodium.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
