Monday, October 02, 2006

Garlic Lime Chicken; Garlic Mashed Potatoes

For those of you who do Flylady, you're probably familiar with the woman who does the "Saving Dinner" section on the website. I don't invest in buying her plans, but I did find one of her recipes online and tried it out. It was really good and amazingly quick to cook! (under 30 minutes)

Garlic Lime Chicken (with a few tiny changes)

Garlic Lime Chicken
Serves 6

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • (I subbed 1 t. Penzey's Red and Black seasoning for the peppers)
  • 1/4 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 6 boneless skinless chicken breast halves
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Garlic Mashed Potatoes

About 6 large potatoes, peeled and cubed
As many garlic cloves as you have potatoes, peeled
About 2 oz. cream cheese
3 chives, minced
salt and pepper

Boil the potatoes and whole garlic cloves until done (about 15 minutes). Drain and mash with the cream cheese, chives and salt and pepper
Frozen peas, cooked
Pillsbury Crescent rolls, rolled up with a cube of cheese in each, then baked according to package directions.

1 comment:

sewingsuzee said...

GLC is one of our all-time faves. I make it about every two weeks. My almost vegetarian daughter will even sneak some, and the sauce gets poured over rice!