Recipes Club
Poitrines de poulet désossées ::: Sweet and Sour Glazed Chicken Breasts

Source : BECEL
Ingredients
  • 4 boneless, skinless chicken breasts, (about 500 g)
  • 1/4 cup (60 mL) all-purpose flour
  • 2 Tbsp. (30 mL) Becel® Light margarine, divided
  • 1 medium red bell pepper, cut into thin strips
  • 3 Tbsp. (45 mL) honey
  • 2 Tbsp. (30 mL) lime juice
  • 2 tsp. (10 mL) finely grated lime peel
  • 1 tsp. (5 mL) dried oregano leaves, crushed
Preparation
  1. Pound chicken lightly between sheets of plastic wrap to flatten. Dust lightly with flour.
  2. Melt 15 mL Becel® Light margarine in large skillet and cook chicken over medium-high heat until thoroughly cooked, about 6 minutes. Remove chicken and set aside.
  3. Melt remaining Becel® Light margarine in same skillet and cook red pepper, stirring occasionally, 1 minute. Stir in remaining ingredients and cook over medium heat, stirring constantly, until sauce thickens to a glaze. Return chicken to skillet to heat through, turning to coat pieces.
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