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1/4 cup margarine
Melt margarine in skillet over medium heat. Add chicken, skin-side down; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon tarragon. Cook 10 minutes until browned. Turn chicken; sprinkle with remaining salt and tarragon; cook 10 more minutes until brown.
Combine lime juice, water, and hot pepper sauce in small bowl; pour over chicken. Cover and simmer 10 minutes longer or until tender. Serve with hot cooked rice, if desired.
Poster's Notes:
Posted by Julie Orchant
Nutritional Info Per Serving: N/A
2 whole chicken breasts, halved
1 teaspoon salt, divided
1/2 teaspoon dried tarragon leaves, divided
2 tablespoons lime juice
2 tablespoons water
1/2 teaspoon hot pepper sauce (such as a Tabasco-type)
Hot cooked rice (optional)
This smelled awfully sweet and tasty. It combines lots of flavors that I like.