Lime Sauced Chicken


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Instead of adding the flavor and juice of a lemon, try this recipe that calls for a lime instead.

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  • 4 (about 1 lb. total) boneless skinless chicken breast halves
  • 3/4 C. apple juice
  • Juice from 1 lime
  • 2 tsp. cornstarch
  • 1 chicken flavored bouillon cube

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Spray large skillet with nonstick cooking spray. Heat over medium heat. Cook chicken for 8 to 10 minutes or until no longer pink in center. Remove from skillet; keep warm. Combine apple juice, lime juice, cornstarch and bouillon in small bowl. Add to skillet; cook, stirring occasionally, until thick. Spoon sauce over chicken to serve. Tip: Testing Chicken for doneness: No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served until it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180 degrees., and boneless chicken should be cooked to 165 degrees. Other indicators for doneness include: A fork or toothpick can be inserted with ease. The juices should be clear, not pink. Bone joints move easily.

Yield: 4 servings

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