Generously adapted from Robin Miller.
- 2 tsp olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 1 Tbs sugar
- 1 pound cut-up skinless boneless chicken breasts
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1/2 cup rum
- 1 tsp finely grated lemon zest (use a Microplane here)
- 1/4 cup chopped fresh mint
- Salt and pepper to taste
Heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Toss in mint. [Robin's suggestion: Serve chicken over couscous with the almond topped asparagus on the side.]
Yield: appx 4 servings
Nutritional Info (per serving)
Calories — 250
Fat — 3.8 g
Cholesterol — 60 mg
Sodium — 233 mg
Carbohydrate — 6.8 g
Dietary Fiber — 0.9 g
Sugars — 2 g
Protein — 23.4 g
