RECIPE - Chicken Breast with Lime Peel (Filé de Frango com Raspas de Limão)

Whenever I'm looking for a quick weeknight supper dish - something that can be shopped for, prepared and eaten without much fuss, muss or bother - I often find myself checking out chicken breast recipes. They often fit the bill, whether I'm back in Canada or here in Brazil.

This recipe, from the state of Paraíba in northeastern Brazil, has quickly become a standard since I first found it about six months ago. The acidity and brightness of the lime flavor makes the finished dish sparkle. And the fact that it making it takes only a half an hour from start to finish is an added bonus on a busy day.
____________________________________________________
RECIPE - Chicken Breast with Lime Peel (Filé de Frango com Raspas de Limão)
Serves 4

4 boneless, skinless chicken breasts (halves)
juice of one large lime
salt and pepper to taste
2 Tbsp. extravirgin olive oil
1/2 cup (125 ml) good quality chicken broth
1 medium onion, finely chopped
1 Tbsp. finely grated lime peel (best using microplaner)
4 thin lime slices to decorate
----------------------------------------------------------------------------
Season the chicken breasts with the lime juice, plus salt and pepper to taste. Let marinade for 15 minutes. Remove the chicken from the marinade, reserving the marinade. In a large non-stick frying pan heat the olive oil, then brown the chicken on all sides, about 5 minutes. Remove the chicken, reserve and keep warm. In the same frying pan, add the reserved marinade and deglaze the pan. Add the chopped onion and chicken broth and cook over high heat for 5 minutes to cook the onion and reduce the liquid. Return the chicken breasts to the pan, cover with sauce and cook for a couple of minutes or until just done. Remove the pan from heat, then stir in the grated lime peel.

Serve immediately accompanied by boiled potato or white rice, decorating each breast with a slice of lime.

Translated and adapted from Cozinha Regional Brasileira by Abril Editora