Rosemary Lime Chicken
Total TimePrep/Total Time: 20 min.
Delicious, I added a little lime zest with the lime juice and reduced the sauce to a syrup consistency. Otherwise I made it to the recipe. The fresh lime and fresh rosemary really went well together.
Pretty good. I'd make again.
Hey ARiser, it’s called Rosemary Lime Chicken for a reason. So your snarky comment is .. well ... lame as hell. Move along somewhere else. I found the recipe not only to be simple but delicious.
I've been making this recipe for several years as a main course. Just recently, I've been using it to cook up my chicken breasts, then use the chicken throughout the week in salads or whatnot. This will be a staple in my house forever.
EXCELLENT. EXCELLENT. EXCELLENT. I have made this often since it was first published in the May/June 2004 issue of ?Quick Cooking?. My other half loves chicken and this recipe is his all time favorite. I have given this recipe to many other people because he talks about it all the time. He tells everyone that it is the rosemary that makes the difference. For a man to do that, you have to know this is excellent. TIP: When a recipe calls for crushed spices rather than using the back of a spoon or mortar and piston, I use a small coffee bean grinder. This releases more of the flavor than the traditional methods. After using the grinder, I just wipe it out with a damp cloth. Easy clean up.
Minus the rosemary
I use this recipe often. I prefer to use chicken broth over the wine. It's so fast and easy and surprisingly flavorful. This recipe introduced me to rosemary.
I made this for dinner last night and it was delicious!! Very easy, too.
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