Key Lime Chicken La Palapa Recipes

Steps:

• Cook shrimp in boiling salted water 2 minutes. Drain and cut into scallops. Place some clarified butter in a casserole dish on the heat. Add the onion, carrot and celery. Place the chicken on the bed of vegetables. Cover and allow to steam for 1 minute. In another pan on the heat place some clarified butter, add the mushrooms (vein side up), lemon juice, water and season with salt and pepper. Allow to cook gently 4 minutes. Cover the chicken with the stock and add the basil, parsley stalks and bay leaf. Bring to the boil and then allow the chicken to poach covered for 30 minutes. Melt the butter in the saucepan and then add the flour, forming a roux. Add the liquid from the mushrooms and then strain off 1 cup of the chicken stock and add to roux. Whisk until smooth. Season with salt and pepper. Bring to the boil and then simmer for 10 minutes, whisking from time to time. Add the egg yolk to the sauce and then the cream. Whisk to combine and then add shrimp and mushrooms to sauce with 1 tablespoon brandy. Remove chicken from pot. Slice off thighs at ball and socket joint and then remove the skin. Trim off first leg joint. Detach the whole breast at wishbone. Press down and then lift meat off the rib cage. Cut whole breast in half. Remove skin. Lay chicken on serving dish and coat with sauce. Decorate with slices of truffle.

Steps:

• Preheat oven to 425 degrees F.
• Using a hot pan, saute the shallots and ginger in the butter for approximately 3 minutes. Add the key lime juice, white wine, honey, salt, and pepper. Reduce the mixture by 50 percent and remove from heat. Brush the glaze over the chicken or chicken pieces. At this point the chicken may either be roasted in the oven or cooked on a grill.
• For the garnish, heat the olive oil in a skillet. Add the portobellos, peppers, lima beans, balsamic vinegar, and salt, and pepper and saute for approximately 5 minutes.
• To serve, place the chicken on a platter or individual plates and surround the chicken with the cooked garnish.

Steps:

• Directions:.
• Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
• Whisk together the next 9 ingredients, cover, and chill until needed.
• Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
• Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
• Serve the chicken over a bed of crumbled chips.

Steps:

• In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally.
• Preheat an outdoor grill for high heat.
• Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

Steps:

• Marinate chicken in a glass dish with the key lime juice, fresh garlic and ginger-cover and let stand 2 hours turning once.
• Remove chicken and reserve marinade.
• Mix flour, ground ginger, garlic, salt and pepper.
• Heat oil over med-high.
• Dredge chicken in flour mixture and brown in oil.
• Transfer to a 9x13 casserole dish.
• Pour reserved marinade over chicken along with the broth.
• Sprinkle brown sugar on top and bake for 30 minutes in a 375° oven.
• Do not let broth totally evaporate.
• Remove to a serving platter and pour remaining broth over chicken.