Menu Plan Monday {2}

I made two big batches of soup last weekend to get me through Spring Cleaning with minimal effort, so that is still part of the menu this week.

Monday - Chicken Tortilla Soup
Tuesday - Lime Garlic Chicken
Wednesday - Chicken Wild Rice Soup
Thursday - Out for Dinner - Watching UND at the Frozen Four Semifinals with friends
Friday - Chicken Tortilla Soup
Saturday - Out for Dinner - Hopefully, watching UND at the Frozen Four Final with friends
Sunday - Spinach and Goat Cheese Pizza

Lime Garlic Chicken

Unfortunately I don't really have a set recipe for this. I tend to just shake stuff on it. It turns out a little different everytime, but always tastes delicious. When I use fresh squeezed lime juice, I always add a little more than the bottled stuff from the grocery store. Rose's is already thick and a little bit sweet, so it definitely adds a different flavor. Of the three lime juice choices, my husband likes it best with Rose's and I prefer it with fresh squeezed lime juice. The butter is the sauce thickener, you can try oil, but I find it works best with butter.

INGREDIENTS

Chicken Tenders or Breasts
2 Tbsp Butter (The only ingredient with a set amount)
Onion Powder
Garlic Powder (or fresh garlic, diced or pressed)
Thyme
Salt
Pepper
Paprika
Rose's Lime Juice, Lime Juice, or fresh squeezed Lime (each impart a different level of lime)
Chicken Broth (Canned or homemade, again each will impart different flavor)

DIRECTIONS

Melt 2 Tbsp Butter in pan
Place chicken in a layer in the pan
Sprinkle liberally with onion powder, thyme and garlic powder (if using fresh garlic wait until chicken is almost cooked, you do not want to burn the garlic)
Sprinkle with just a bit of salt, pepper and paprika (to your personal taste)
Cook chicken until almost done, then add garlic if using fresh
Finish cooking chicken until just done (no longer pink in the middle)
Transfer chicken to a plate
Add about 1 cup chicken broth to the pan (a little more or less won't hurt)
Add in the Lime Juice (1/2 a fresh squeezed lime, approx 1/8 cup lime juice, or if using Rose's Lime Juice, 2 splashes from the bottle)
Whisk it all together, getting the fond from the bottom of the pan
Reduce until a thick sauce, the sauce should be able to coat the chicken
Put chicken back in pan to coat with sauce, don't keep cooking the chicken, just a quick flip through the sauce
Dish up chicken and drizzle with any remaining sauce in pan