Stick to Your Skillet!
By: Leanne Ely
The skillet is one of the best inventions since (yeah, I’ll use that food metaphor), sliced bread. This wonder of precision crafted metal can handle your dinner with ease and gives you the extra bonus of being easy on the clean up, too.
As simple and wonderful as the crockpot is for making stews and soups, the skillet is likewise just as simple and wonderful for quick sautés, stir fries and other easy to make dinners, plus you don’t have to wait all day to get it cooked!
I know a lot of people swear by their nonstick cookware, but I’m not one of them. The fact is a heavy stainless skillet will make fabulous sauces the way a nonstick cannot. Why? Because there is no “stick” and you need the “stick” on the bottom of the pan to give you those golden nuggets of flavor left by chicken (or whatever else you’re cooking) to infuse savor into your sauce. This is the secret to richly flavored sauces. If you have a nonstick skillet, by all means use it for making eggs, but skip it for skillet dinners!
So what are you waiting for? Get your skillet out and let’s get busy! Here’s an easy recipe for you that I guarantee you will make again and again. It’s a SavingDinner.com classic with a huge fan base, so make sure you print it off and keep it.
RECIPE RAVE: Garlic Lime Chicken
“Oh that Garlic Lime Chicken! I think I could serve that a few times a week and my husband and kids would be thrilled!” ~Kate Brown
1 teaspoon sea salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
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 low sodium chicken broth
4 tablespoons lime juice
On a dinner plate, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts (or double the spice mixture if you like it a little spicier).
In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown on each side, about 5 minutes on either side. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.
Per Serving: 271 Calories; 10g Fat; 40g Protein; 2g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 507mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. Points: 6
SERVING SUGGESTIONS: Serve with garlic mashed potatoes (make mashed potatoes; add garlic powder to taste), steamed broccoli and a salad if you want more greens.
Are you a raving Garlic Lime Chicken fan? Tell us about it here!
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