Chicken breasts in tomato-lime sauce

This recipe was originally posted to net.cooks in May of '82 by Martin Minow @ decvax. The French name means "boneless chicken breasts in red and green sauce." I like it a lot.


(Serves 2)




  1. Mix the marinade ingredients. Bone the chicken breast, obtaining 2 supremes, and marinate for at least 30 minutes. Reserve bones.
  2. Cook a boullion using the bones. You will need about 3 oz
  3. Drain, flatten, and flour the supremes. Sautae quickly in clarified butter, about two minutes on each side. Remove and keep warm.
  4. Raise the heat to high, add wine, lime juice, tomato paste, and bouillon. Cook down until it looks like it's been cooked too much. Remove from heat and swirl in a goodly chunk of butter. If you remove the sauce too soon, it will be too soupy. The sauce should be cinnamon-coloured and shiny. There will be very little sauce!you may need a rubber scraper to get it out of the pan.
  5. Serve with rice or some other bland vegetable.


Experiment with the sauce, varying the ratio of ingredients. I have just strained the chunky bits from the marinade and used that. Wear a raincoat when making the sauce. It splatters.


Difficulty: moderate (judgment required).
Time: 30 minutes marinating, 10 minutes cooking.
Precision: no need to measure.


Tony Lill 
XIOS Systems Corporation, Ottawa, Ontario, Canada 
Recipe last modified: 13 Apr 87

Original header

Path: decwrl!recipes
From: tony@xios.uucp (Tony Lill)
Newsgroups: alt.gourmand
Subject: RECIPE: Chicken breasts in tomato lime sauce
Message-ID: <11865@decwrl.DEC.COM>
Date: 16 Oct 87 05:15:09 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: XIOS Systems Corporation, Ottawa, Ontario, Canada
Lines: 63

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