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Recipe for "chicken-lime"

NAME

     CHICKEN-LIME - Chicken breasts in tomato-lime sauce
     This recipe was originally posted to net.cooks in May of '82
     by  Martin Minow @ decvax.  The French name means ``boneless
     chicken breasts in red and green sauce.''  I like it a lot.

INGREDIENTS (Serves 2)

     1         whole chicken breast
          MARINADE
               juice of 1 lime
     100 ml    white wine
     1         garlic clove, finely chopped
     5 g       ginger
     pinch     tarragon
          SAUCE
               juice of 1 lime
     100 ml    white wine
               salted butter
     100 ml    tomato paste

PROCEDURE

          (1)  Mix the marinade ingredients.   Bone  the  chicken
               breast,  obtaining 2 supremes, and marinate for at
               least 30 minutes. Reserve bones.
          (2)  Cook a boullion using the  bones.  You  will  need
               about 100 mlof
          (3)  Drain, flatten, and flour  the  supremes.  Saut  e
               quickly  in clarified butter, about two minutes on
               each side. Remove and keep warm.
          (4)  Raise the heat to  high,  add  wine,  lime  juice,
               tomato  paste,  and  bouillon.  Cook down until it
               looks like it's been cooked too much. Remove  from
               heat  and  swirl  in a goodly chunk of butter.  If
               you remove the sauce too  soon,  it  will  be  too
               soupy.   The sauce should be cinnamon-coloured and
               shiny.  There will be very little sauce - you  may
               need a rubber scraper to get it out of the pan.
          (5)  Serve with rice or some other bland vegetable.

NOTES

     Experiment with the sauce, varying the ratio of ingredients.
     I  have  just strained the chunky bits from the marinade and
     used that.  Wear  a  raincoat  when  making  the  sauce.  It
     splatters.

RATING

     Difficulty: moderate (judgment required).  Time: 30  minutes
     marinating, 10 minutes cooking.  Precision: no need to meas-
     ure.

CONTRIBUTOR

     Tony Lill
     XIOS Systems Corporation, Ottawa, Ontario, Canada
     tony@xios.UUCP