Chili Lime Chicken--3 Points

Personal disclaimer: I CANNOT follow a recipe exactly. I must add my own touches, so just a warning....if you are following Weight Watchers exactly and their point system you should follow the WW recipe at the bottom. If you like to break the rules and your life revolves around a bit more FLAVOR, than follow my lead! (said in Paula Deen twang) Either way, it will taste great!



In a large nonstick skillet, heat the oil (1 T. vegetable oil)

Put boneless, skinless chicken breasts into ziplock bag, and pound until 1/4 inch thick

In a large ziplock bag, mix the flour, chili powder, and salt. Of course I added other spices, cause Hey, that's the charm of me! I added a little seasoning salt, coarse ground pepper, cumin and smoked paprika. Then add chicken to the flour mixture to coat, evenly shaking off any excess.

Transfer the chicken to the skillet; saute until cooked through, about 3 mins. on each side

flip the chicken and cook the other side.

I transferred to a paper towel on a plate at this point, to soak up any excess oil, and to be able to make the sauce in the pan without the chicken coating coming off
chicken resting

saute minced onion & garlic

then I added some canned diced tomato & chicken stock and bring to boil, then I added lime zest, lime juice and chopped cilantro (sorry about the color, sometimes I forget to turn the flash off!!)

after sauce reduces, I added the chicken breasts back to the sauce

let stand, for sauce to thicken. It was delicious and since you pound the chicken out so thin, it make a lot.

1 TBS. veggie oil
2 TBS. all-purpose flour
1/2 tsp. chili powder
1/4 tsp. salt
4 (3oz.) thin-sliced skinless chicken breast (1/4" thick)
1/2 cup fat-free low-sodium chicken broth
2 TBS. fresh lime juice
2 TBS. minced cilantro (optional)

In a large nonstick skillet, heat the oil. In a large ziplock bag, mix the flour, chili powder, and salt. Add chicken and shake until well coated. Transfer the chicken to the skillet, shaking off any excess flour; saute until cooked through, about 3 mins. on each side. Pour broth and lime juice over the chicken; heat to serving temperature, about 30 seconds. Transfer chicken to plates. Spoon the pan juices over chicken and sprinkle with cilantro.
SERVINGS: 4. 3 points per serving.