Speaking of Skillets by Leanne Ely, C.N.C.

The skillet is one of the best inventions since (yeah, I’ll use that food
metaphor), sliced bread. This wonder of precision crafted metal can handle
your dinner with ease and gives you the extra bonus of being easy on the
clean up, too.

As simple and wonderful as the crockpot is for making stews and soups, the
skillet is likewise just as simple and wonderful for quick sautés, stir
fries and other easy to make dinners, plus you don’t have to wait all day
to get it cooked!

I know a lot of people swear by their nonstick cookware, but I’m not one
of them. The fact is a heavy stainless skillet will make fabulous sauces
the way a nonstick cannot. Why? Because there is no “stick” and you need
the “stick” on the bottom of the pan to give you those golden nuggets of
flavor left by chicken (or whatever else you’re cooking) to infuse savor
into your sauce. This is the secret to richly flavored sauces. If you have
a nonstick skillet, by all means use it for making eggs, but skip it for
skillet dinners!

So what are you waiting for? Get your skillet out and let’s get busy!
Here’s an easy recipe for you that I guarantee you will make again and
again. It’s a SavingDinner.com classic with a huge fan base, so make sure
you print it off and keep it. :-)

RECIPE RAVE: Garlic Lime Chicken
Serves 6

“Oh that Garlic Lime Chicken! I think I could serve that a few times a
week and my husband and kids would be thrilled!” ~Kate Brown

1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

On a dinner plate, mix together first 7 ingredients. Sprinkle mixture on
both sides of chicken breasts (or double the spice mixture if you like it
a little spicier).

In a skillet heat butter and olive oil together over medium high heat.
Saute chicken until golden brown on each side, about 5 minutes on either
side. Remove chicken and add lime juice and chicken broth to the pan,
whisking up the browned bits off the bottom of the pan. Keep cooking until
sauce has reduced slightly. Add chicken back to the pan to thoroughly coat
and serve.

Per Serving: 343 Calories; 11g Fat (31.1% calories from fat); 55g Protein;
2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium.
Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat.

SERVING SUGGESTIONS: Serve with garlic mashed potatoes (make mashed
potatoes; add garlic powder to taste), steamed broccoli and a salad if you
want more greens.

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