Chicken Breasts in Lime Juice and Asparagus Nut Stir-Fry 4/12/11

This combination actually came out kind of weird, turns out the stir-fry was very Asian in flavor. They both tasted really good still!!


Chicken dish


Ingredients:

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 egg, beaten
• 2/3 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 lime, juiced
• 6 tablespoons butter
• 1 teaspoon minced fresh chives
• 1/2 teaspoon dried dill weed
• 
  
• Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm. Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately. (4 servings) 

Asparagus dish

1-1/2 lbs fresh Asparagus spears, trimmed

2 tbsp vegetable oil

1/4 cup thinly sliced sweet red pepper

1/4 coarsely chopped walnuts

1/4 tsp ground ginger or 1 tsp minced fresh ginger root

1 garlic clove, minced

1/8 tsp crushed red pepper flakes

2 tbsp chicken broth

2 tbsp soy sauce

1/2 tsp sugar

12 tsp salt

In a skillet or wok, stir-fry asparagus in oil until crisp-tender (about 10 min.) Remove and keep warm. In the same skillet, stir-fry red pepper, walnuts, ginger, garlic and pepper flakes for 2 min or until red pepper is crisp-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; stir to coat. (6 servings)