Subject: Tarragon Lime Chicken
From: Unicorn (unicorn@indenial.com)
Date: Sat Aug 03 2002 - 22:21:26 EDT
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FOOD FUNNY
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True or not, I like this one from "SINGSnKEYS":
My wife and I were browsing in a crafts store when I noticed a display
of country-style musical instruments. After looking over the flutes,
dulcimers and recorders, I picked up a shiny, one-stringed instrument
I took to be a mouth harp. I put it to my lips and, much to the
amusement of other shoppers, twanged a few notes on it.
After watching from a distance, my wife came up and whispered in my
ear, "I hate to tell you this, honey, but you're trying to play a
cheese slicer."
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TODAY'S RECIPE
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The secret to this dish, as with any recipe using chicken breasts, is
to not overcook the meat. Cook it just until the meat is firm to the
touch, and test by making a small cut in the thickest part of the meat
to make sure there is no hint of pink.
Tarragon Lime Chicken
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) fresh lime juice
2 Tbs (30 ml) chopped fresh tarragon, or 2 tsp (10 ml) dried
1 Tbs (15 ml) chopped fresh thyme or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste
4-6 skinless boneless chicken breast halves
Whisk together the oil, lime juice, herbs, salt, and pepper and
combine with the chicken breasts in a bowl or plastic bag. Marinate
at room temperature for 20 to 30 minutes. Transfer the chicken to a
broiler pan or baking sheet and discard the marinade. Broil under a
preheated broiler just until cooked through, about 3 minutes per side.
Serves 4 to 6.
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